Before you head home for the holidays, make this dish and be the talk of the dinner table on Thanksgiving. When I was younger I always pushed sweet potatoes aside and focused on the turkey and stuffing.
It wasn’t until I had Thanksgiving with my boyfriend’s southern family when I discovered candied sweet potatoes, which is what we are making below! Usually people enjoy this dish at Thanksgiving or Christmas, but this can and should be enjoyed all year long. I know I enjoy them all year long.
Directions:
Preheat oven to 375.
Boil potatoes on the stove until soft then drain and mash.
In the same bowl combine potatoes, eggs, vanilla, butter, brown sugar, salt and milk (cream).
Next, in a separate bowl combine brown sugar, flour, butter and pecans.
Spread potato mixture in a 9×13 baking dish then spread pecan topping on top.
Bake for about 20 minutes.
Take dish out and top with marshmallows then bake for an additional 5 minutes until marshmallows are golden brown.
Ingredients:
Kendall Pope/ Managing Executive Editor
8 sweet potatoes
2 eggs
1 teaspoon of vanilla
½ cup (1 stick) butter, melted
1 cup brown sugar
2 teaspoons of salt
½ cup milk or heavy cream
Topping:
½ cup brown sugar
⅓ cup flour
⅓ cup melted butter
1 cup chopped pecans
Additional Topping:
Mini Marshmallows
Kendall Pope can be contacted at kpope@kscequinox.com
