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Sweet Potato Casserole |
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Amount |
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Item |
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4 cups
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sweet potatoes (mashed) |
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3/4 cup
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light brown sugar |
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2
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eggs |
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2/3 cup
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heavy cream |
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1 tsp
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ground cinnamon |
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1 cup
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toasted pecans (chopped) |
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Directions: |
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Place sweet potatoes in mixing bowl and proceed to mash. Add sugar, eggs, cinnamon and cream. Stir ingredients till icorporated well. Pour into 2 quart casserole dish and sprinkle lighly with chopped toasted pecans. Baked at 325 degreees for 30 minutes or till a tooth pick puts clean. |
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Chef Notes: |
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Make sure when toasting pecans you lightly roast or toast not cook. 300 degrees for 10 minutes looks well. Pecans can be toasted and stored for weeks. We always keep a airtight container on hand. The perfect topping for salads and even waffles.
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Music City Catering - 1334 Seymour Drive, Pleasant View, Tn, 37416 - 615.746.9986 |
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