Brown Sugar and Pecan Mashed Sweet Potatoes - Cowboy Kent Rollins
Servings 6
Ingredients
- 4 large sweet potatoes peeled and quartered
- 2 cups light brown sugar
- 2 sticks butter melted (divided)
- 1/2 cup half and half
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/3 cup cornmeal mix
- 1 1/2 - 2 cups chopped pecans
- 1/4 cup warm water
Instructions
- Preheat the oven to 350°F. Lightly butter an 8-x-11-inch casserole dish or 10-inch Dutch oven for a thicker casserole - or a 12-inch Dutch oven or 9x13-inch casserole dish.
- Place the potatoes in a large saucepan or pot and cover with water. Bring the water to a boil over high heat. Boil the potatoes about 25 minutes, or until they are fork-tender.
- Remove the potatoes from the heat and drain. Mash until smooth.
- Beat in 1 cup of the brown sugar, 1 stick of the butter, the half-and-half, and the eggs. Mix well.
- Scrape the potato mixture into the casserole dish and spread evenly.
- In a medium bowl, stir together the remaining 1 cup brown sugar, the flour, cornbread mix, and pecans. Stir in the remaining 1 stick butter and the warm water. Mix well.
- Spoon the pecan mixture evenly over the potatoes and spread out evenly.
- Bake for 30 to 35 minutes, or until the top is golden brown and a light crust forms. Serve warm.
