This sweet potato recipe is by far my favorite sweet potato recipe I have ever tried. When I received a package of Santé Nuts I knew that it would be the perfect addition to make this recipe even better for our Thanksgiving meal this year! The only challenge was picking which pecans I wanted to add! Cinnamon pecans for the Win! Totally took this recipe up a notch! We have been using our Santé nuts on salads, in our smoothies and in oatmeal, muffins and other yummy recipes.
And here is how you make these yummy sweet potatoes:
First you mix the sweet potatoes, whipping cream, sugar, melted butter, eggs, and vanilla and pour into a 9×13 baking dish. Then mix together the topping ingredients and pour over the sweet potato mixture.
2 40 oz large cans of Sweet Potatoes
1 cup whipping cream
1 cup sugar
1/2 cup butter, melted
2 eggs, beaten
2 teaspoons vanilla
1 cup brown sugar
2/3 cup flour
4 Tablespoons butter
4 ounce bag of Santé cinnamon pecans or other pecans
(if you cant find cinnamon pecans you can use regular ones)
Preheat oven to 350 degrees F. In a medium bowl mix the potatoes, cream, eggs, butter and vanilla. Then pour into a 9×9 baking dish. In another small bowl make the topping by mixing together the brown sugar, flour, cut in the butter and add the cinnamon pecans (I like to crunch up some of the pecans while I am stirring it). Sprinkle topping over the top and bake for 30-40 minutes, uncovered.