Thursday, October 21, 2010

Sweet Potatoes with Pecan Brown Sugar Crumble

Prep Time: 1 ½ hours
Cook Time: 25 minutes
Serves: 6


3 medium sweet potatoes, baked and peeled – about 4 cups
1/3 cup heavy cream
¼ cup packed dark brown sugar
1 tsp cinnamon
½ tsp ground nutmeg

To bake the sweet potatoes: wash and dry potatoes and individually wrap with tin foil. Bake on 425 for 45-60 minutes or until soft to the touch. Set aside until cool, can refrigerate up to two days before using.

Peel potatoes and place in a large bowl. Mash until smooth; a few lumps are fine. Add heavy cream sugar and spices and blend until well incorporated. Spread into a greased, small oval or square baking dish or pie pan. Cover potatoes with crumble mixture. Bake for 25 minutes, or until mixture is heated through and the topping is med/dark brown.

Pecan Brown Sugar Crumble
Ingredients:1/3 cup pecans – roughly chopped
1/3 cups dried cranberries
1/3 cup light brown sugar
2 tbs flour
1 tsp cinnamon
2 tbs melted butter

Preheat oven to 400. Blend together all ingredients except butter, until well blended. Drizzle in butter and mix together with hands until mixture is evenly moistened and slightly crumbly. Spread evenly over sweet potatoes mixture. Bake as directed above.

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