| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Sweet potatoes |
| 3/4 |
c |
Orange juice |
| 2 |
|
Large eggs |
| 2 |
tb |
Butter, melted |
| 2 |
tb |
Sugar |
| 1 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
c |
All purpose flour |
| 1/4 |
c |
(+ 2 tb) Golden brown sugar |
|
|
Firmly packed |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
c |
(1/2 stick) butter at room |
|
|
Temperature |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
TOPPING
For sweet potatoes: Preheat oven to 350F. Place 3 pounds sweet potatoes in
baking pan and bake until all potatoes are tender, about 1 hour. Maintain
oven temperature. Butter 8x8x2" square glass baking dish. Scrap sweet
potato pulp from potato skins. Using electric mixer, mash sweet potatoes.
Add orange juice, eggs, melted butter, sugar, ground cinnamon, and nutmeg.
Beat until sweet potatoes are smooth. Season to taste with salt and pepper.
Spoon potatoes into prepared baking dish. FOR TOPPING: Combine flour, brown
sugar, and ground cinnamon in medium bowl. Add butter and cut in until
mixture resembles coarse crumbs. Mix in chopped pecans. Sprinkle pecan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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