This was the most requested recipe from our Papenfuss family Thanksgiving for 5 years in a row. My wonderful Aunt Darcy made it and was reluctant at first to give out the recipe. There's just something nice about being the only one who can create such a delectable masterpiece. Well this is the first year that she gave it out and the first year in a while that we have attended the Finlayson family Thanksgiving extravaganza (I call it that because there is usually over 60 people in attendance). With 3 other sweet potato recipes being made, this was by far everyone's favorite. But don't be fooled...just because it's made with a vegetable and served as a side dish...this is full of sugar and butter and definitely belongs with the desserts!! So good!!
2 big yams
1/2 cup butter
1/2 cup sugar
1 tsp vanilla
1 tsp cinnamon
2 eggs
Topping
1/3 cup flour
1 cup brown sugar
1/3 cup butter
1 cup chopped pecans
Rub yams in olive oil and wrap in tin foil. Bake at 350 degrees for 2 hours or until they are fork tender. Scoop out insides and add the remaining 5 ingredients until they are well incorporated. Pour into a greased 9x13 pan.
For the topping, place all ingredients into a bowl and cut together until the butter is pea sized and the mixture starts to come together. Sprinkle over the top of the sweet potato mixture. Bake at 350 degrees for 30 minutes.
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