Pecan Crusted Sweet Potatoes
CREAMED SWEET POTATOES:
4 – 5 large sweet potatoes
1/2 cup brown sugar
1/2 cup butter
1/3 cup heavy cream
1/2 tsp. Cinnamon
1/4 tsp cloves
PECAN TOPPING:
1/4 cup butter
1/4 cup dark brown sugar
1/2 tsp. Cinnamon
pinch cloves
2 Tbsp. All purpose flour
8 oz. Pecans
- Poke holes in sweet potatoes with fork and place on a pan. Bake in oven at 400 degree F for an hour or until center is soft. Allow potatoes to cool enough to handle and then peel.
- Place peeled sweet potatoes in food processor with butter. Process until combined. Add cream, brown sugar, cinnamon and cloves. Process until smooth and creamy.
- Spread potatoes in baking dish.
- Place all pecan topping ingredients in food processor and chop until mixture is crumbly.
- Spread mixture on top of potatoes and bake at 350 degrees F for 1/2 hour.
