As a kid, I always looked forward to enjoying my favorite vegetable dishes: green beans slow-cooked with country ham hocks, corn fried in bacon grease, and broccoli baked with rich, creamy cheese, then topped with homemade bread crumbs.
Shockingly, I’ve made it a long way into adulthood without one single heart attack, and I’ve begrudgingly accepted that eating this type of food all the time would probably drive me to an early grave. But that doesn’t stop me from enjoying a few servings of my favorite faux vegetables every now and then. This recipe is one of my favorites in that category.
It works nicely as a side dish or as a dessert, but I usually prepare it as a side dish—because I would hate to miss out on any pecan pie for dessert.
Ingredients
3 cups sweet potatoes, cooked and mashed
1/2 cup sugar
1/3 cup cream
Two eggs
1-1/2 teaspoons vanilla extract
1 cup butter, melted
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/16 teaspoon allspice
1/4 teaspoon salt
Directions
Combine all ingredients and put in a greased casserole dish. Sprinkle evenly with topping and bake at 350° F for 30 minutes.
Topping
1/3 cup butter, melted
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
