| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Cajun |
Vegetables, Cajun, Creole |
4 |
Servings |
INGREDIENTS
| 4 |
|
Large sweet potatoes |
| 1/2 |
c |
Butter |
| 2 |
|
Large eggs |
| 3/4 |
c |
Milk |
| 3/4 |
c |
Brown sugar, firmly packed |
| 1/2 |
c |
Bourbon |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 1/3 |
c |
Old fashion oats, uncooked |
| 1/4 |
c |
Flour |
| 3/4 |
c |
Finely chopped pecans |
INSTRUCTIONS
1). Bake potatoes until tender. Split; scoop pulp into large bowl,
discarding skins. 2). Melt 1/4 C butter and beat into potatoes. 3). Beat in
eggs, milk, 1/4 cup brown sugar, bourbon, cinnamon, salt and nutmeg. 4).
Spread into lightly greased 1 1/2 quart broiler safe casserole. 5). COmbine
remaining 1/2 c brown sugar, oats and flour in a small bowl. 6). Cut in
remaining 1/4 c butter until mixture is size of peas. 7). Stir in pecans.
Sprinkle over potato mixture. 8). Bake in 350 oven for 30 minutes or until
heated through. For crisper topping, broil 4-5 inches from heat for 3 min
or until browned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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