Tired of goopy, marshmallow laden sweet potatoes??? Me too...so a few years ago, I began searching for a new and improved sweet tater to serve for Thanksgiving. Even the sweet potato haters in my house like this one. It is creamy, sweet, orange-y and the cinnamon gives it a nice warmth...Enjoy!
3 cups cooked, mashed sweet potatoes
3 tbsp butter, melted
1/2 cup orange juice
1/2 tsp cinnamon
1/3 cup milk
1/2 cup sugar
1 tsp vanilla
1/2 teaspoon salt
1/3 cup flour
1/2 cup brown sugar
2/3 cup chopped pecans
Preheat oven to 350. In a mixing bowl combine the sweet potatoes, orange juice, milk, vanilla, sugar, salt, and cinnamon. In a stand mixer, fitted with whisk attachment beat until fluffy, and pour into a prepared 1 1/2 qt souffle (or baking dish). Melt the melted butter and add the brown sugar, flour, and pecans. Sprinkle the mixture over the potatoes. Bake for 35 minutes or until praline topping is golden and bubbly.
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