Unfortunately, this dish escaped the paparazzi and I have no good photos of just the sweet potatoes. I can tell you, however, that the addition of the candied pecans was good enough to earn me an invitation (with sweet potatoes in tow) to my soon-to-be brother-in-law's for Thanksgiving!
This is a unique way to jazz up those sweet potatoes! "Smashing" the potatoes is not quite mashing them, leaving them soft but chunky.
- 1 egg white
- 1 cup brown sugar
- 1 tablespoon flour
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 2 1/2 to 3 cups pecan halves
Add salt and vanilla flavoring, then fold in pecans.
Transfer pecans to a greased baking pan and bake at 400° for about 8 minutes.
- 6 medium (about 3 1/2 pounds) orange sweet potatoes or yams, peeled and cut into 2-inch chunks
- 3 tablespoons butter, softened
- 1 1/2 tablespoons firmly packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- Candied pecans (recipe above)
Place sweet potatoes and all remaining ingredients except pecans in large bowl. Mash with an old-fashioned potato masher until just slightly "smashed".
Spoon 1/2 of potato mixture into lightly greased 2-quart casserole. Top with half of the pecans. Add the rest of the potatoes and top with the rest of the pecans. Cover; bake at 400 degrees for 20 to 25 minutes or until heated through.