Dear Reader,
I love to exchange recipes. A few years ago, Tom, my manicurist, was raving about my Skunk Beans recipe and when I asked him if he had a recipe for sweet potatoes, he assured me this one is a winner. He was right. It's a regular holiday recipe in my house.
Because my oven is busy all day on Thanksgiving, I bake the sweet potatoes the day before and then store them in the fridge. On Thanksgiving I mash them, and heat them in the microwave, just until hot. I find the ingredients will not adhere and mix as well if the potatoes are cold.
TOM'S SWEET POTATOES
4 cups mashed sweet potatoes (fresh baked, not canned)
1 1/2 cups sugar
4 eggs
1 1/2 sticks butter
1 cup milk
Mix the above ingredients together and bake @ 400 degrees for 20 minutes.
Topping:
3/4 cup crushed cornflakes
1/2 cup brown sugar
3/4 cup melted butter
1/2 cup ground pecans
Mix topping ingredients together and crumble over top and bake for an additional 10 minutes.
Use 13 x 9 pan or dish. To double topping--double everything except the butter.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
[email protected]
* This month's Penguin Classics book is THE BOOK OF EMMA REYES: A MEMOIR, by Emma Reyes. I have a copy of the book to share with a lucky reader, so start reading and enter for your chance to win.
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