Page 21 - 2016TOHCookbook

Sweet Potato Puff
DeSousa Family | WAPPINGERS FALLS, NY
“My family loves this dish! It has become a must-have dish at Thanksgiving and
Christmas dinners.” DONNA DESOUSA
INGREDIENTS
Serves 6
Sweet potato base:
3 cups cooked peeled sweet potatoes
1⁄3 cup (5 1⁄3 tablespoons) unsalted butter 2 large eggs
1 cup granulated sugar
1⁄2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
Topping:
1⁄3 cup all-purpose flour
1 cup packed light brown sugar
1⁄3 cup (5 1⁄3 tablespoons) unsalted butter, softened 1 cup chopped pecans
PREPARATION
1. Preheat oven to 350°F. Butter a baking dish, or spray with nonstick cooking spray.
2. To make the sweet potato base, place the sweet potatoes, butter, eggs, sugar, salt, vanilla and flour in a food processor. Process until smooth,
then spread evenly into the prepared dish.
3. To make the topping, in a bowl, combine the flour, sugar, butter and pecans until crumbly. Sprinkle evenly over the sweet potato base. If desired, the recipe can be made up to this point a day ahead of time and kept refrigerated overnight.
4. Bake until top is golden, about 30 minutes.
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