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Categories:
sweet potatoes heavy whipping cream eggs brown sugar vanilla ground cinnamon ground ginger pecans brown sugar condensed milk butter vanilla
Viewed: 56 - Published at: 2 years agoIngredients
- 2 medium sweet potatoes, peeled and cubed
- 1/2 cup heavy whipping cream
- 2 large eggs
- 1/4 cup packed brown sugar
- 3 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup chopped pecans
- 1/3 cup packed brown sugar
- 1/4 cup sweetened condensed milk
- 2 teaspoons butter, melted
- 1/2 teaspoon vanilla extract
Method
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender.
- Drain potatoes and place in a large bowl; mash until smooth.
- Preheat oven to 325°. Beat cream, eggs, brown sugar, vanilla, cinnamon and ginger with sweet potatoes; fold in pecans.
- Transfer to a greased 8-in. square baking dish. Combine sauce ingredients; spoon over potato mixture. Cut through with a knife to swirl the sauce.
- Bake, uncovered, 30-40 minutes or until a thermometer reads 160°.
