Basil and Pecan Sweet Potato Bake
Emily Johnson
ingredients
Sweet Potato Base- 3 cans (15 oz. each) Cut Sweet Potatoes, drained
- 1/2 cup half & half
- 1/8 cup butter, softened
- 1/8 cup chopped fresh basil
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Salt and pepper to taste
- 1/2 cup chopped pecans
directions
Preheat oven to 350° F. In medium mixing bowl, combine first 7 ingredients and blend with an electric mixer or in a food processor. Transfer mixture to a greased 9“ x 9” casserole dish and smooth the surface. Top with chopped pecans. Cover and bake 20 minutes; remove cover and bake an additional 10 minutes.
Source: Emily Johnson
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