Handle sweet potatoes with
care, as their skin is delicate. Sweet potatoes don't keep as well as other
potatoes; eat them within a week.
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Sweet Potato Bake
4 medium sweet potatoes peeled and diced
4 T. butter
2 T. heavy cream
1/4 C. brown sugar
2 large eggs well beaten
1/2 C. milk
1 T. vanilla
1 t. cinnamon
Topping:
1 C. brown sugar
1/3 C. flour
1/3 stick butter softened
1 C. chopped pecans
Preheat the oven to 350°F.
Place the sweet potatoes in a saucepan and cover them with water. Bring to a
boil and reduce to heat to medium .Cook for about 20 minutes, until sweet
potatoes are tender. Drain well.
Place potatoes in a large bowl and mash them with the butter and cream. Whip in
the brown sugar, eggs, vanilla, cinnamon and milk. Beat until smooth. Spoon the
mixture into a 13 x 9 inch pan.
Combine the topping ingredients together in another bowl. Sprinkle the mixture
over the sweet potatoes. Bake until brown, about 35 minutes.
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