This little dish is incredibly delicious. Packed with sweet potatoes and seasoned with nutmeg and cinnamon, it’s almost like having pie with your Thanksgiving dinner!
- 1 29 ounce can sweet potatoes (drained and coarsely mashed)
- 1/4 cup melted butter
- 2 eggs (beaten)
- 1/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- PECAN TOPPING:
- 1/4 cup butter (at room temperature)
- 3 tablespoons all-purpose flour
- 1/2 cup pecans (coarsely chopped)
- 3/4 cups light brown sugar (packed)
Directions
| Preheat oven to 350 degrees. Combine topping ingredients together in a small mixing bowl until mixture is combined and crumbly. Set aside. In another bowl, combine filling ingredients and stir until well combined. Scoop into a small casserole pan and top with pecan topping. Bake for 30 minutes or until topping is browned and bubbly. Makes 12 servings. | |
Note
You can always substitute fresh-cooked sweet potatoes for the canned. 4-5 sweet potatoes should be used.
IT'S ME, SERENA!
In 2002, I was dreaming of creating a fun and happy little event to sell my vintage and handmade goods. In 2002, I held my first event in my neighbor's barn along with a handful of friends. The sale became wildly popular and began attracting visitors from across the country and recognition in national magazines. Today The Farm Chicks Vintage & Handmade Fair fills the Spokane County Fairgrounds and features hundreds of creatively and carefully curated spaces packed with vintage and handmade goods. Many describe it as a bucket list event, magical, inspirational, and the best event of its kind in the USA. I describe it as the best weekend of the year!
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