Original Recipe from: Virginia Bowers-Johnson
My mouth is watering just typing this recipe. Mother didn’t think Sweet Potatoes were just for Thanksgiving, she would make them any time of the year. This is a recipe you can make ahead of time; then bake it just in time for dinner. Another quick and easy recipe from Virginia
Ingredients
3 pounds Sweet Potatoes, peeled and diced
2 Eggs
¾ cup Brown Sugar
½ cup melted Butter
1 teaspoon Salt
1 teaspoon Cinnamon
1 cup Orange Juice
1 cup Pecans
Directions
Wash, peel and dice Sweet Potatoes. Boil in a large pot until potatoes are soft. Drain and mash thoroughly.
In large mixing bowl combine the following:
Mashed Sweet Potatoes, Eggs, ¼ cup of the Brown Sugar, ¼ cup of the melted Butter, Salt and Cinnamon. While mixing with a mixer, add enough of the Orange Juice until mixture is light and fluffy. Note: you may not need the whole cup.
Put Sweet Potatoes in a casserole dish. Top with the rest of the Brown Sugar. Arrange Pecans on top and add the remaining ¼ cup of melted butter.
Bake in 350 degree oven for 30 minutes or until light brown.
No comments:
Post a Comment