14 c. cubed peeled sweet potatoes - about 5 lbs.
½ c. half and half
½ c. maple syrup
1 t. vanilla
¾ t. salt
1 large egg-lightly beaten
½ c. flour
½ c. packed brown sugar
¼ c. chilled butter cut into small pieces
½ c. chopped pecans
Boil the potatoes until cooked soft throughout.
Combine half and half, maple syrup, vanilla, salt, and lightly beaten egg in a large bowl, and stir with whisk. Transfer to a mixer and add the boiled potatoes. Beat until smooth. Spray a 9x13 pan with cooking spray and fill with potato mixture.
Combine in food processor the flour and packed brown sugar and then add the butter. Pulse until it resembles coarse meal. Stir in pecans and top casserole.
Cover and cook @ 375 for 15 minutes, then uncover and bake an additional 25 minutes or until golden brown.
We love sugar cookies. We love snickerdoodles. This recipe is a little bit of both. While the recipe does not call for it, I like to roll each ball in colored sugar before baking. Being able to choose colors that match the occasion is a plus.
- 1 1/4 cups white sugar
- 1 cup butter
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
Cream together sugar and butter. Beat in egg yolks and vanilla.
Add flour, baking soda, and cream of tartar. Stir.
Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color.
Yields abt 2 dozen cookies.
Original recipe HERE