how sweet it is.

One thing I love about Tennessee is the seemingly endless supply of sweet potatoes. At Kansas State, they only served them in the dining hall during the fall. Tonight Anne and Sam came over for dinner with Nate and I before Kairos. On the menu was pork chops, peas and carrots, and sweet potatoes. While sweet potatoes are certainly delicious boiled and mashed by themselves, I stepped it up and made a sweet potato bake. Here's the recipe:

Ingredients
3 cups cold mashed sweet potatoes (without added milk and butter)
1 cup sugar
1/2 cup milk
1/4 cup butter or margarine, softened
3 eggs
1 teaspoon salt
1 teaspoon vanilla extract

Topping
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
2 tablespoons cold butter or margarine

In a mixing bowl, beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish. In a small bowl, combine brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325 degrees F for 45-50 minutes or until golden brown. 


Prep Time: 10 Min / Cook Time: 45 Min / Ready In: 55 Min
Serves: 8

Everyone at allrecipes.com recommended adding little or no sugar. I didn't have time to use cold mashed sweet potatoes. Mine were hot and right off the stove, and they only spent about 30 minutes in the oven. Kroger did not seem to have any pecans, but I picked up some cinnamon almonds (a nut's a nut, right?) and Nate chopped them up and we put those on top. Sweet potatoes are a super food; one baked sweet potato has about 200% of your daily vitamin A and just 140 calories.

Super and sweet. What's not to love?