astrolab
VIP Member (Resident chef)
What makes it so good is the pecan topping! Try it and I'm sure it will become your new favorite food.
Serve 12
Ingredients
600 g sweet potato, cubed
100 g white sugar
2 eggs, beaten
3 g salt
60 g butter, softened
120 ml milk
3 ml vanilla extract
100 g packed brown sugar
40 g all-purpose flour
45 g butter, softened
60 g chopped pecans
Method
1 Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2 In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3 In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4 Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Serve 12
Ingredients
600 g sweet potato, cubed
100 g white sugar
2 eggs, beaten
3 g salt
60 g butter, softened
120 ml milk
3 ml vanilla extract
100 g packed brown sugar
40 g all-purpose flour
45 g butter, softened
60 g chopped pecans
Method
1 Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2 In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3 In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4 Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
