Sweet Potatoes: Sweet Potato Supreme
Shared with me by: Flo C (former neighbor)
Just like eating dessert!
Ingredients
- 4 medium sweet potatoes
- 2 Tbls. white sugar
- ½ t. salt
- ¼ c. butter, softened
- ½ t. vanilla
- ½ c. milk
Topping
- 1/3 c. brown sugar
- 1/3 c. unbleached all-purpose white flour
- 3/4 c. chopped pecans
- 2-1/2 Tbls. cold butter
Instructions
Lightly prick the potatoes a few times with a fork and place the potatoes on a foil lined baking sheet. Bake at 400 degrees, until knife tender (when they begin to ooze sugary syrup) about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle.
Scoop out the flesh into a mixing bowl. Add white sugar, salt, butter, vanilla and milk. Mix with an electric or stand mixer until smooth and creamy.
Transfer mashed sweet potatoes to a greased baking dish.
Topping: I add the flour and cold butter to my food processor and pulse until I get crumbs. Then I stir in the chopped pecans. Or you can mix the flour and butter or margarine by hand using a fork and a knife until crumbly, then stir in the chopped pecans and sprinkle over potatoes.
Bake at 350 degrees for 40-45 minutes.
NOTE: You can make the potatoes ahead of time, transfer to a greased casserole dish, cover and refrigerate. You can also make the topping ahead and refrigerate in a air tight container. When ready to bake, sprinkle topping over potatoes and put casserole dish in oven. Then turn oven to 350 degrees (can't put a cold dish in a hot oven, it could crack). Add an additional 5 minutes to baking time.