Pecan Crusted Sweet Potatoes
It is sad, tear-worthy really. You know how you make a certain dish at Thanksgiving, the one that you [almost] enjoy more the second day? The otherwise forbidden treat, that special side-dish that you can't wait to beckon off your fork? I realize Thanksgiving is quite over, but I cannot shake the fact that my favorite side dish was left in the back of the oven. Yes, really. I made two small trays of pecan crusted sweet potatoes, and one of those two trays never saw the table---or my mouth.
On a Thanksgiving table bursting with sides and special dishes, one tray of sweet potatoes was among them. But on day two, when the cravings for repeat Thanksgiving sensation appeared, I was unhappily surprised that the sweet potatoes were not to be found. So many dishes, so many guests: I had no idea we were missing a dish. Nor did I realize it lay waiting in the back of a now cold, otherwise vacant oven. Until I found it---four days later. So you can understand, now, why my sadness lingers.
I figure the only remedy is to remake this little gem, this side dish from heaven, the sweet potatoes that could bet a wager against any dessert. And a special thanks to my sister-in-law, who first brought this dish to the Thanksgiving table. Now I understand that glisten in her eyes... her second tray was safely stowed away in her fridge for the next day!
Pecan Crusted Sweet Potatoes 3 cups mashed sweet potatoes (29 oz. can yams) 1/3 cup brown sugar 2 eggs 1 tsp. vanilla 1/3 cup milk 1/4 cup melted butter
Topping 1/2 cup brown sugar 1/4 cup butter 1/2 cup flour 1 cup pecan pieces
Mix first 6 ingredients (I usually puree potatoes in processor or use a food mill) and place in dish; Mix topping, place over sweet potatoes. Bake @ 350* for 35-40 minutes. Fills one 8x8 pan or two small ovals. Check back of oven for stowaways.