Cinnamon-Sugar blend (1/4 tsp cinnamon +1/2 cup sugar)
~Topping~
3/4 cup all-purpose flour
1 cup brown sugar
2 tsp cinnamon
1/2 cup (1 stick) semi-melted butter
1 cup chopped pecans
PREPARATION
~Sweet Potatoes~
Clean sweet potatoes and place on foiled-lined baking sheet. Bake for about an hour or until softened.
When cool enough to handle, peel off the skin from the potatoes.
Mash the potatoes and stir in the cinnamon sugar blend and heavy cream. Place sweet potatoes into a casserole dish.
~Topping~
Prepare the topping in a medium bowl. Combine flour, brown sugar, cinnamon, chopped pecans and semi- melted butter until mixed well and crumbly.
Sprinkle the topping over the layered sweet potatoes. Press the tip of the spoon in selected areas to push some of the topping into the sweet potatoes.
1cupcinnamon-sugar blend(1/4 tsp cinnamon + ½ cup sugar)
Topping
¾cupall-purpose flour
1cupbrown sugar
2 tspcinnamon
½cup unsalted semi-melted butter1 stick
1cupchopped pecans
Instructions
Sweet Potatoes
Pre-heat over to 400 degreesClean sweet potatoes, prick them with a fork and place them on foiled-lined baking sheet. Bake for about an hour or until softened. Turn them over halfway through the baking time.Test the readiness by pushing a fork easily through the sweet potatoes.
After baking set them aside to cool enough to handle. Cut the skin and peel it off the potatoes.In a mixing bowl, mash the potatoes very well and stir in the cinnamon sugar blend and heavy cream. Place sweet potatoes into a casserole dish.
Pecan Topping
Prepare the topping in a medium bowl. Combine flour, brown sugar, cinnamon, chopped pecans and semi- melted butter until mixed well and crumbly.
Sprinkle the topping over the layered sweet potatoes. Press the tip of the spoon in selected areas to push some of the topping into the sweet potatoes.
