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Thanksgiving: Soul Sweet 'Taters

Source of Recipe


From "The Pioneer Woman Cooks: A Year of Holidays"



List of Ingredients



• 4 medium sweet potatoes
  
• 1 cup milk
  
• 1 cup sugar
  
• 2 whole eggs
  
• 1 tsp vanilla extract
  
• 1 tsp salt
  
• 1 cup packed brown sugar
  
• 1 tsp salt
  
• 1/2 cup all-purpose flour
  
• 6 Tbsp (3/4 stick) cold butter, cut into pieces
  
• 1 cup chopped pecans
  






Instructions



1. Preheat the oven to 375°F. Wash the sweet potatoes, then prick them a few times with a fork. Bake them for 35 to 40 minutes, until fork-tender. Slice them in half and let cool slightly. Raise the oven temperature to 400°F.
   
   
2. Scoop out the innards of the sweet potatoes, place them in a bowl, and give them a good mash. Leave some texture to the sweet potatoes; no need to mash completely. Add the milk, sugar, eggs, vanilla, and salt. Stir and mash the mixture until everything is combined but not perfectly smooth.
   
   
3. Butter a 2-quart baking dish; pour in the potatoes and smooth out the top. To make the topping, combine the brown sugar and flour in a medium bowl and mix them together. Throw in the butter and use a pastry blender to cut it all together. Add the pecans and combine until the topping is nice and crumbly. Sprinkle the crumb mixture on top of the sweet potatoes and bake for 30 minutes, or until golden brown.
   
   Makes 12 servings.