![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRr8IP99R8uaNTUDiuh2pNf4cEdDH091jwXTjcnc1J_UMmMHszF8_XK9B85g5xeG6b2I3Ad8w8gWxI8v3yxBtD8MyQmofg5yIiZnPMS_CpxhfgqSpfkUf9Q9Rg9Qr7DuLRZaDaIBmwnsf/s320/9_6_8+006.jpg)
Let them cool. Peel them with your fingers (almost as easy as peeling a banana when they are baked and cooled - but if you prefer to use a vegetable peeler on raw ones, by all means)
Place the now lukewarm peeled sweet potatoes in your mixer (or a big bowl). Mash them. Add some cinnamon, nutmeg, milk and molasses. Once it is nice and creamy, scoop into a casserole dish.
To make the topping, melt 1/2 stick of butter, and mix with brown sugar (about 1/2 cup), a dash of salt and a cup of pecans. Pour this mixture on top, evenly distributing the pecans with your spatula or spoon.
Bake at 375 for about 30 minutes - until hot and bubbly in the center.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1vFqTw8cMDneiLQnl37p4LveKSUnUvEmeICOmj3w7ShxadCljkzO0GvHZkcf9a7UEYd-rTHEHDGKwLbZfG_UfCUStzDW1J9Jtgx2NpGlaBW7eGcGNiFqxtP3zRQJjN_6pe2Wy1nSgNgA/s320/9_6_8+025.jpg)
1 comment:
i love that. i could just eat the topping for dinner.... yummmmmm
Post a Comment