Thanksgiving Sweet Potato Pecan Bake
Ingredients:
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4 large sweet potatoes, peeled and cubed
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1 cup Conroe-area pecans, chopped
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½ cup brown sugar
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¼ cup butter, melted
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1 tsp cinnamon
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½ tsp nutmeg
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Pinch of salt
Directions:
Step 1. Preheat oven to 375°F. Place cubed sweet potatoes in a large pot, cover with water, and boil until tender, about 15 minutes. Drain well.
Step 2. Mash sweet potatoes with butter, half the brown sugar, cinnamon, nutmeg, and salt until smooth. Spread mixture evenly in a greased baking dish.
Step 3. In a small bowl, combine chopped pecans and remaining brown sugar. Sprinkle mixture evenly over the mashed sweet potatoes.
Step 4. Bake for 25 minutes, until the topping is golden and crisp.
Step 5. Serve warm as a side dish or vegetarian centerpiece. Best enjoyed with your family gathered around the table.