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Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Sweet Soul 'Taters
Getting reviews...
- Level: Easy
- Total: 1 hr 35 min
- Active: 20 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 414
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 3 g
- Sugar
- 46 g
- Protein
- 5 g
- Cholesterol
- 57 mg
- Sodium
- 295 mg
- Level: Easy
- Total: 1 hr 35 min
- Active: 20 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 414
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 3 g
- Sugar
- 46 g
- Protein
- 5 g
- Cholesterol
- 57 mg
- Sodium
- 295 mg
Ingredients
Sweet Potatoes:
Topping:
Directions
Special equipment:
a pastry cutter- For the sweet potatoes: Preheat the oven to 375 degrees F.
- Bake the sweet potatoes until fork-tender, 30 to 35 minutes. Remove the potatoes and raise the oven temperature to 400 degrees F.
- Slice the sweet potatoes in half and let them cool slightly. Scoop out the innards, place into a large bowl and give them a good mash, leaving some texture to the potatoes--no need to mash completely. Add the granulated sugar, milk, salt, vanilla extract and eggs. Stir and mash the mixture around--you don't want them to be perfectly smooth.
- Butter a 2-quart baking dish, pour in the potatoes and smooth out the top.
- For the topping: Combine the brown sugar and flour in a bowl. Throw in the butter and with a pastry cutter, cut together until thoroughly combined. Add the pecans and combine until the topping is nice and crumbly. Sprinkle the crumb mixture all over the top of the potatoes.
- Bake until golden brown, about 30 minutes.
