Thursday, December 20, 2007

Merry Christmas from the Dept. of Ag

Greetings and Happy Holidays to all…today isn’t a post you would normally find on the blog, but in the spirit of the holiday I thought it fitting.

The holiday season will kick off this weekend and I’ve got the perfect holiday recipe for your dinner table. This Holiday Sweet Tater Bake recipe comes from my grandmother and is a hit with everyone each holiday.

Be sure and use Missouri local pecans or walnuts for the topping, you won’t be disappointed!

In addition, due to the holiday season the blog will not be updated again until Wednesday, Dec. 26.

Holiday Sweet Potato Bake

3 c. cooked and peeled sweet potatoes
1/3 tsp. salt
1 stick of butter
1 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. heavy cream

1 c. packed brown sugar
1 c. pecans or walnuts
1/3 c. flour
5 T. melted butter

Cut the sweet taters in quarters and place in a large pot of boiling hot water until tender. (By cooking the taters the skins will easily slide off.) Drain the sweet potatoes and let cool.

Meanwhile, make the topping. Mix all ingredients together and stir to mix well. After the taters have cooled, slide the peeling off.

Grease a 2 qt. dish. Mash the potatoes well, with a hand mixer. Add the rest of the ingredients, except the cream and topping mixture and beat until smooth. Add the cream and mix. Add tater mixture to the greased dish. Sprinkle the topping over the potato mixture.

Bake for about 30-35 if served warm.

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