Monday, December 1, 2008

Best Thanksgiving Recipe EVER!!!

So, since I was not going to be at my parents this year, I felt like I needed to have a piece of Thanksgiving at home at my in laws house. My sister Michelle makes this recipe every year and it is so yummy. Since Nate is a great litle chef, he made it and...WOW! Give it a chance, even if you don't think you like sweet potatoes. Trust me now and thank me later!

GOURMET SWEET POTATO CLASSIC

*5 sweet potatoes
*1/4 t. salt
*1/4 cup butter
*2 eggs
*1 t. vanilla extract
*1/2 t ground cinnamon
*1/2 c. white sugar
*2 T. heavy cream
*1/4 cup butter, softened
*3 T. all purpose flour
*3/4 c. packed light brown sugar
*1/2 c. chopped pecans

1. Preheat oven to 350 degrees F. Lightly grease 9x13 pan
2. Bake sweet potatoes 35 min in preheated oven, or until they begin to soften. Cool slightly, peel and mash OR peel, cut into chunks and boil for about 30 minutes.
3. In large bowl, mix the mashed potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to prepared baking dish.
4. In medium bowl combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with pastry blender or your fingers to the consistency of course meal. Sprinkle over sweet potato mixture.(VERY IMPORTANT NOTE!!!!!!!!!! I make NO GUARANTEES for this recipe unless you double the toppings. We have never enjoyed this recipe with a single mixture of the topping. Don't worry about the calories, it's the holidays!)
5. Bake 30 minutes in the preheated oven until the topping is crisp and lightly browned.
ENJOY!!!

4 comments:

Mike Lundberg said...

In an attempt to offer a counter argument, and in no way disparaging those who make or enjoy this food, DON'T DO IT. IT IS A WASTE OF VALUABLE PLATE SPACE.

Michelle said...

Dear Michael,
You are wrong. In fact, you couldn't possibly be more wrong.
Sincerely,
Michelle

Nicole said...

Micheal! How dare you?!?!?!?!

Nicole said...

Oops! Sorry Michael, I spelled your name wrong!! Maybe it's because you are ruining the image of my prized Thanksgiving recipe.