Sweet Potato’s with Pecan ToppingCarlie Opitz
From the Kitchen of Carol Hegener
- 4 sweet potatoes
- 1/2 cup salted butter
- 1 egg
- 1 1/2 cups corn flakes, crushed
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 6 tbsp unsalted butter, melted
Bake sweet potatoes for one hour at 350 degrees and cool. Remove skins.
Preheat oven to 400 degrees. Grease 8x8 inch baking pan.
Mix peeled sweet potatoes and 1/2 cup of butter until smooth, then add egg. Spoon into prepared pan. Bake for 25 minutes. Remove from oven and let cool.
Mix together crushed corn flakes, brown sugar, pecans and unsalted butter. Put on top of cooled potatoes and cook at 400 degrees for 10 minutes. Remove from oven and serve.
Source: Carlie Opitz