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Sweet Potato’s with Pecan Topping

CarlieCarlie Opitz

From the Kitchen of Carol Hegener

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  • 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
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  • 1

    Bake sweet potatoes for one hour at 350 degrees and cool. Remove skins.

  • 2

    Preheat oven to 400 degrees. Grease 8x8 inch baking pan.

  • 3

    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.

  • 4

    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.

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