Monday, December 1, 2008

Sweet Potato Pudding

My visiting teacher, a sweet little old grandma, emphatically insisted that I serve this for Thanksgiving. I'm not big on sweet potatoes, but this is really, really good. It's like having pumpkin pie as part of dinner!

3 cups sweet potatoes (canned is easiest)
1 cup sugar
1/2 cup margarine or butter
2 eggs, beaten
1 Tbsp vanilla flavoring

Cook and mash sweet potatoes, or if using canned sweet potatoes, simply add the rest of the ingredients. Spread in large pyrex dish, 9 X 13 works best. Top with Crunch Topping (see below). Bake at 350 degrees for 30 minutes.

CRUNCH TOPPING
1 cup brown sugar
1/2 cup margarine (melted)
1 cup pecans (chopped)

Mix and sprinkle over sweet potatoes.

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