On Thanksgiving, my family makes this amazing sweet potato side dish. Keep the defibrillator on standby, as this dish is incredibly rich! The only disappointing thing about this dish is that there are usually no leftovers to enjoy the day after Thanksgiving.
*2 lbs. sweet potatoes, roasted
*½ cup sweet butter (1 stick) + ½ cup sweet butter (1 stick), melted
*½ cup + ⅔ cup packed light brown sugar
*1 teaspoon. vanilla extract
*¼ teaspoon. ground cinnamon
*⅓ cup milk
*¼ cup orange juice
*1 cup chopped pecans
*½ cup flour
No nutrition information available
Thoroughly wash and cut sweet potatoes in half lengthwise, leaving skins on. Roast on a baking sheet, cut side down, at 350 degrees for 30 minutes. Let cool and remove skins.
In your Cuisinart StandMixer (hey, this is a CUISINART recipe contest, after all), combine roasted sweet potatoes, ½ cup packed light brown sugar, ½ cup butter (1 stick) and 2 eggs on medium speed. Beat until foamy. Add ⅓ cup milk, 1 teaspoon. vanilla extract, ¼ teaspoon. cinnamon and ¼ cup orange juice, mixing for another minute or two. Spread evenly in a glass baking dish and bake in oven at 350 degrees for 40 minutes.
While casserole is in oven, prepare pecan topping by combining 1 cup chopped pecans, ⅔ cup packed light brown sugar, ½ cup flour and ½ cup melted sweet butter (1 stick) in a separate bowl. Mix by hand until crumbly.
Remove sweet potato casserole from oven and evenly spread the pecan mixture over the top. Return to oven for 20 minutes or until pecan mixture turns slightly brown.
Serve immediately. Relish in the compliments and pray that you actually get some for yourself before everyone at the table turns into a pack of wolves, gobbling up every last bit.
I'm serious. This dish is DELICIOUS! Now hand over my prize. This recipe is going to win the Entry Period Six contest!