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Recipe submitted by Lydia Waters
This recipe came from a friend many years ago. Over the years and times I’ve made it I have tweaked it and added some of my own touches. It is perfect for family gatherings and holiday dinners.
– 4 medium to large sweet potatoes, baked and peeled (I like to bake them the day or night before I make this recipe and store them in the fridge until ready to use.)
– 4 oz. pure maple syrup
– 2 oz. half n half
– 1 Tbsp. butter or butter substitute (Country Crock works great in it)
– 1 Tbsp. brown sugar (for the top)
– 1 Tbsp. ground ginger
– 1 tsp. cinnamon
– 1 tsp. cloves
– 2 Tbsp. pumpkin pie spice
– 1/2 cup to a cup crushed pecans (For the top, and these are optional. My family is divided so we have half the pan with pecans and half without.)
You will also need:
– large mixing bowl
– hand or stand mixer
– greased casserole dish (9×13 is usually what I use)
Place the peeled potatoes in the mixing bowl. Add the butter, maple syrup and half n half. Mix on medium until the potatoes are creamy. If they are stiff or pasty add more half n half.
Add the spices into the potatoes and blend on medium until there are no lumps.
Place the blended potatoes in the greased casserole dish. Sprinkle the pecans and brown sugar all over the top. Bake at 350 until the pecans and brown sugar are toasted and caramelized.
Try not to grab a spoon and dig in immediately. Enjoy!
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