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Author Notes: This is requisite at Thanksgiving and Christmas, but whenever I want to add a festive touch to a big meal, I make it. The leftovers are wonderful; I've been known to warm up a bowl for breakfast. Of course, I love a sweet potato in any and all of its incarnations. —Kayb
For the potatoes
- 6 large sweet potatos, baked whole or boiled in the skin
- 1/2 stick butter, softened
- 1/2 cup honey or brown sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
For the topping
- 1 cup chopped pecans (walnuts will work, but pecans are better)
- 1/2 stick butter, melted
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- While potatos are still warm, but cool enough to handle, peel and pull out any tough fibers. Mash with butter and honey or brown sugar. Stir in beaten eggs and vanilla. Spread in a 9 x 13 casserole dish.
- Combine all topping ingredients. Crumble on top of sweet potatos.
- Can hold in refrigerator for up to 24 hours at this point. When ready to cook, allow to warm at room temperature for 30 minutes, and bake at 350 degrees for 45 minutes, or until topping is browned and bubbling.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Mashed Potatoes
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