| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
July 1995 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Sweet potatoes; (about 3 large), |
|
|
; peeled, cut into |
|
|
; 1-inch pieces |
| 1/4 |
c |
Butter; room temperature |
|
|
; (1/2 stick) |
| 1/4 |
c |
Sugar |
| 1 |
c |
Half and half |
| 2 |
|
Eggs |
| 1/3 |
c |
Chopped crystallized ginger; (about 1 1/2 ounces) |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Golden brown sugar; (packed) |
| 1/2 |
c |
All purpose flour |
| 1/2 |
c |
Butter; room temperature (1 |
|
|
; stick) |
| 1 |
c |
Chopped pecans |
| 1 |
c |
Sweetened flaked coconut |
INSTRUCTIONS
FILLING
TOPPING
For Filling:
Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of
boiling salted water until tender, about 8 minutes. Drain; return to same
pot. Stir potatoes over medium-high heat until excess liquid evaporates.
Remove from heat. Add butter and sugar and mash potatoes until almost
smooth. Mix in half and half, eggs, ginger and vanilla. Season with salt.
Spread in prepared dish (filling will be about 1 inch thick).
For toppings:
Rub together sugar, flour and butter in medium bowl until moist crumbs
form. Mix in pecans and coconut. (Filling and topping can be prepared 1 day
ahead. Cover separately and refrigerate.)
Preheat oven to 350F. Sprinkle topping over filling. Bake until filling is
set and topping is brown, about 40 minutes. Let stand 10 minutes. Cut into
squares and serve.
Makes 12.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 3696 Calories (kcal); 258g Total Fat; (61% calories from fat);
45g Protein; 323g Carbohydrate; 836mg Cholesterol; 1744mg Sodium Food
Exchanges: 17 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 50 Fat; 3
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”