Sweet Potatoes

Sweet Potatoes

followed down to the letter from thepioneerwoman.com
4 Whole Medium Sweet Potatoes

1 Cup Sugar

1 Cup Milk

2 Eggs

1 Teaspoon Vanilla Extract

1 Teaspoon Salt

1 Cup Brown Sugar

1 Cup Pecans (Measured, Than Chopped)

1/2 Cup Flour

3/4 Stick Butter, softened

Wash the potatoes and pat dry. Pierce the potatoes with a fork and wrap in aluminum foil. Bake in a 375 degree oven until fork tender, 45 minutes or longer, depending on the size of the potatoes. When they are finished cooking, let them cool for a little bit, then slice them open and scrape out the flesh into a large bowl. Add the regular sugar, milk, eggs, vanilla extract and salt. With a potato masher, mash them up so the mix is still a little chunky, not too smooth. In a separate bowl, add brown sugar, pecans, flour, and butter and mix together with a pastry blender until thoroughly combined. Spread the potato mixture into a baking dish and top with the pecan mixture. Bake at 400 degrees for 30 minutes, or until golden brown.

This recipe I had to fight for. My mom wasn't happy about the idea of a second sweet potato dish for Thanksgiving or about the fact that this can basically be classified as a dessert. My potatoes took way longer than the recommended time before they became tender, then they leaked all over the oven. Then I had to stay up really late baking it because of my bad time management. But I have to tell you, it was all worth it :)

My mother wanted to share that at Thanksgiving we had a ratio of 1 pie per 2 guests.