Aunt Diane’s Best Sweet Potatoes. What can I say? These are the best, the only way to make sweet potatoes – make them and they will be the star of the meal. Turkey?… stuffing? … giblets?… hang your heads. Sweet Potatoes will take center stage. Simple to make. It is also a hit with my vegetarian niece. I recommend recruiting anyone that wanders too near the kitchen to peel the potatoes for you though. It is key to use fresh sweet potatoes, not the canned variety. If you want to peel and cube the night before simply store them in the fridge submerged under water so they do not turn color. I cook mine in a convection oven so you may need to adjust to a bit longer if cooking conventional.
Aunt Diane’s Best Sweet Potatoes
• 7 cups – 1 inch cubed sweet potato
cooked to fork tender, can be done in microwave 4 min, – 2c. at a time
• 1 Cup Dried Cranberries
• 2 cups brown Sugar
• 4 eggs lightly beaten
• 1/2 cup milk
• 1/3 cup melted butter
• 1 tsp Cinnamon
• 1 tsp ginger
• 1/2 TSP SALT
• 1/2 cup flour
• 2/3 cup Melted butter
• 1 cup chopped pecans
Preparation: Combine first 9 ingredients. Pour into a 13 x 9 X 3” casserole dish. Mix
TOPPING ingredients together and sprinkle on top. Bake at 350 for 30 – 40 minutes
until hot and browned. Serves 6-8.
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