You are here > Home > Recipes > 

Next

HARVEST SWEET POTATO BAKE

Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good

Makes 8 servings
Prep Time: 15 minutes
Cooking/Baking Time: 1 1/2 - 2 hours
 

Ingredients
• 6 cups mashed sweet potatoes (3-4 Ibs. uncooked sweet potatoes)
• 6 Tbsp. melted butter
• 6 eggs, beaten
• 2 tsp. salt
• 1 can evaporated milk
• peeled apple slices

Crumb mixture:
• 6 Tbsp. butter
• 6 Tbsp. flour
• 3/4-1 cup brown sugar
• 1 1/2 tsp. cardamom
• 2/3 cup pecans, chopped


Directions
1. Place whole, unpeeled sweet potatoes in a large stockpot. Add several inches of water, cover, and cook over medium heat until very soft.

2. Cool the cooked potatoes until you can handle them. Peel. Place in mixer or food processor and mash until creamy.

3. Add butter, eggs, salt, and evaporated milk. Mix until thoroughly blended. Place in large greased baking dish.

4. Arrange apple slices over top to cover.

5. While the potatoes are cooking, melt 6 Tbsp. butter in saucepan. Stir in remaining crumb mixture ingredients. Sprinkle over apples in baking dish.

6. Cover baking dish and bake at 350° for 1 hour.

Variations: To prepare a dish with fewer calories, substitute egg beaters for the 6 eggs, use low-fat or fat-free evaporated milk, and reduce the butter blended into the potatoes to 3 Tbsp.


Elle Oberholtzer, Smoketown, PA