Email to Wendy Toyama      

Recipe Categories: CookinMama's HOME PAGEAPPETIZERS APPLES ASIANFOOD BARCOOKIESDESSERTS BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH CAKES CASSEROLES CHEESECAKES CHICKEN CHOCOLATE ChristieWChristie COOKIES CORN CRANBERRIES CROCKPOT DESSERTS FALLFOODS FISH GERMAN GRILLING JuliaJoe_Jen LadybugBrandy LAMB LAYEREDDESSERTS LittleMuffin_Kelsy LOWFAT MEATS NONYEASTBREADS PASTA PASTRIES PeanutshellTarra PIES PORK POTATOES PUNCHES SALADS Sarahdonpickle SAUCES SEAFOOD SHRIMP SIDEDISH SOUPSandSTEWS SYRUPS TEXMEX THANKSGIVING VEGETABLES WendyLynders_Wendy

Damon's Pecan Crusted Sweet Potatoes




Source of Recipe


Brandy PNIC


List of Ingredients




Whipped Potatoes
3 1/2 C. cooked sweet potato pieces or
1 (40 oz.) can sweet potatoes, drained
4 egg whites
2 T. flour

Pecan Crust
1/3 C. firmly packed brown sugar
2 T. light butter
1/3 C. chopped pecans



Recipe



Heat the oven to 350ºF. Coat a 9- inch pie plate with vegetable cooking spray and set aside.

Whipped Potatoes: Using a food processor or electric mixer, beat the sweet potatoes, egg whites and flour just until smooth. Transfer the mixture to the prepared pie plate and bake for 15 minutes.

Meanwhile, prepare Pecan Crust: Place brown sugar and butter in a small microwaveable bowl. Heat on high power for about 20 seconds, until melted. Carefully remove the sweet potatoes from the oven and top with the pecans. Drizzle the brown sugar mixture over the pecans. Return to the oven and bake an additional 15 minutes, until golden and bubbly. Servings: 6