Ingredients
3 large sweet potatoes
1 cup sugar
1/2 stick butter
Boil sweet potatoes for an hour, or until completely soft. Cool, then gently pull peel off.
In a large bowl, combine potatoes with sugar and butter with mixer until creamy. (I use water from boiling as needed to cream - more nutrients! Milk may also be used, as needed)
You can bake in glass mixing bowl, or spread into a glass pan. Apply topping.
Topping ingredients
1 cup brown sugar
1/2 c. White Lily flour
1/2 stick butter
1 c. pecans (optional)
Place in 350 degree oven for 30 minutes, or until topping is golden brown and bubbly. Let cool approximately 10 to 15 minutes before serving. YUMMY - it's more like dessert than a vegetable. :)
1 comment:
We tried this and are now going to serve it at the Morales family Thanksgiving dinner. Yum. I know they will love it and yes, it is more like a dessert. =]
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