Cook's Corner - Bonus

Please enjoy this bonus recipe from Cook's Corner.

In each issue of the Stigler News-Sentinel, great recipes are provided by Lee Williams.

 

Sweet Potato Custard with Pecans

Serves 10-12
6 large sweet potatoes, cooked, peeled and sliced
1/2 C (1 stick) butter
1 tsp baking powder
1 tsp vanilla
1 tsp cinnamon
3/4 C sugar
2 eggs
3/4 C buttermilk

Topping
1/3 C butter, melted
1 C brown sugar
1/2 C flour
1 C chopped pecans

Place hot sweet potatoes in large bowl of mixer. Add butter, baking powder, vanilla, cinnamon, sugar, eggs and buttermilk; mix until smooth. Spoon mixture into buttered two-quart casserole. (Can be prepared to this point one day in advance and refrigerated. Allow to warm to room temperature before proceeding.)
To prepare topping, add butter to sugar and flour, mixing well. Stir in pecans. Sprinkle mixture over sweet potatoes. Bake for 30 minutes at 350 degrees, or until lightly browned.
This custard is a sweet addition to a Thanksgiving menu. Instead of the pecan topping, marshmallows could be added during the last 10 minutes of baking. This is one of my favorites with the pecan topping. It tastes like pralines. 

Enjoy!

Stigler News-Sentinel

204 S. Broadway
Stigler, OK 74462

918­-967­-4655
Fax: 918-­967­-4289