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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Preheat oven to 350*F. Lightly grease a 9x13 inch baking dish. | 2. 2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. | 3. 3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish. | 4. 4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. | 5. 5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned. | 6. My Tip's: I heeded advice and cut back the white sugar to 1/3 cup and brown sugar to 2/3 cup which cut back on the sweetness. Hint for easy cooking of potatoes, just peel and then boil like regular white potatoes. No need to boil and them try to coax them out of their jackets the hard way . A secret for those who do not like "stringy" sweet potatoes -- use a mixer to combine the sweet potatoes and other ingredients. All the strings from the sweet potatoes wrap around the beaters, so don't scrape them after mixing. | 7. UPDATE PT II: One of My version equates 3 cups of cooked yams to the 5 yams of undetermined size/weight noted in the original recipe. UPDATE: I read some earlier reviews about the "sweetness" of this recipe. I normally pick out 5 of the largest yams I can find. Used garnet yams before and used Beauregard yams this last time. It came out the same. This nukes well and is easily pre-made. I had enough yams to fill 2 loaf pans almost to the rim, but it came out a little soft (like baby food). So, in this case, I would have added an extra egg to give it extra firmness. Last time it was was just enough to fill 2 loaf pans 3/4 full and 2 eggs gave it enough firmness. Splenda for the yams and brown-sugar splenda for the topping worked well. ======== I've been attempting various sweet potato dishes for the last few years from this site because other family members expect some sweet potato dish during Thanksgiving. They all came out similar to most sweet potato dishes we've tried in the past. Nothing made us go, Hmmmmm -- sweet potatoes? I made two alterations to this recipe. I substituted Splenda for the white sugar and I nuked this dish instead of baking it in the oven (there wasn't room due to the turkey). It is the first time in my home that a dish of sweet potatoes was fought over. There was little left over and everyone wanted some to take home. Anyhow, this dish came out creamy (like good mashed potatoes consistency), wasn't overly sweet, and it turned. | 8. Some time I used 2 big cans of yams instead of fresh potatoes (much less work) and replaced the cream with skim milk and I couldn't imagine it being better! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	5		sweet	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
egg	2			143.0	0.72	12.56	9.51
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cinnamon	1/2	teaspoon	ground	-	-	-	-
white sugar	1/2	cup		387.0	99.98	0.0	0.0
heavy cream	2	tablespoons		102.0	0.8220000000000001	0.852	10.824000000000002
butter	1/4	cup	softened	342.0	15.714	10.686	28.8
purpose flour	3	tablespoons		-	-	-	-
brown sugar	3/4	cup		627.0	161.8485	0.198	0.0
pecan	1/2	cup	chopped	143.1733	26.831999999999997	2.9467	3.016

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.