If you are to make one recipe for next year's Thanksgiving or Christmas or anytime it's this one! Ree Drummond a.k.a. The Pioneer Woman has never steered me wrong before and this is no exception. We're going to call it a side dish, but it's so sweet it could double as a dessert. But hey, since there are sweet potatoes in it, it must be healthy, right?
Soul Sweet Taters
found in Food Network Magazine, November 2012
4 medium sweet potatoes
1 cup sugar
1 cup milk
1 tsp vanilla
1 tsp salt
1 cup brown sugar
1 cup pecans, chopped
1/2 cup flour
6 tablespoons butter, at room temperature
Preheat oven to 375. Put the sweet potatoes on the oven rack and bake until fork-tender, about 45 minutes. When potatoes are finished cooking, let cool slightly, about five minutes. Slice them open lengthwise and scrape out the flesh with a fork into a large bowl.
*Note: I did the above the day before I planned to serve the dish.
Heat oven to 400 degrees. Add the granulated sugar, milk, eggs, vanilla, and salt to the bowl with the sweet potatoes. Mash the mixture with a potato masher until combined and slightly lumpy.
Now, in a separate bowl, mash the brown sugar, pecans, flour, and butter with a pastry cutter or fork until thoroughly combined. The mixture should resemble a crumble.
Spread the sweet potato mixutre in a oval-shaped baking dish and sprinkle the crumb mixture over top. Bake until golden brown, about 30 minutes.