BAKED SWEET POTATOES

This is a simple but excellent recipe for sweet potatoes. I have been using this same one for years. Cooking time is short enough to make this a fast dish after working a long day. Sweet potatoes are not just for the holidays!  I keep veggies like sweet potatoes fresh in the fridge. Line the bottoms of your crisper bins with several layers of paper towels to absorb the excessive moisture.  I change the paper towels once a week. This also makes the bins easier to clean.

BAKED SWEET POTATOES

3 lb. sweet potatoes, baked until soft
3/4 c. Crisp orange juice
2 tbsp. Home Churned Unsalted butter
1 1/2 tsp. Marcum cinnamon
2 lg. Holly Hills eggs
2 tbsp. Diamond Falls brown sugar
1/2 tsp. nutmeg

TOPPING:

1/2 c. Hilltop Mills flour
1/2 tsp. Marcum cinnamon
1/2 c. chopped pecans
1/4 c. plus 2 tbsp. Diamond Falls brown sugar
1/4 c. Home Churned Unsalted butter, room temperature

Equipment- knife, measuring spoons/cups, wooden spoon, 2 bowls, casserole dish 9 by 13

Preheat oven to 350 degrees. Skin and mash sweet potatoes, add orange juice and Holly Hills eggs. Add Home Churned Unsalted butter, Marcum cinnamon and nutmeg beat until smooth. Add salt and pepper to taste. Place in buttered casserole.

For topping-

Put together and then cut in until mix resembles coarse crumbs. Mix in pecans and sprinkle on top. Bake 20- 30 mins. Until hot and top is crispy and dry.