This little dish is incredibly delicious. Packed with sweet potatoes and seasoned with nutmeg and cinnamon, it’s almost like having pie with your Thanksgiving dinner!
- 1 29 ounce can sweet potatoes (drained and coarsely mashed)
- 1/4 cup melted butter
- 2 eggs (beaten)
- 1/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- PECAN TOPPING:
- 1/4 cup butter (at room temperature)
- 3 tablespoons all-purpose flour
- 1/2 cup pecans (coarsely chopped)
- 3/4 cups light brown sugar (packed)
|Preheat oven to 350 degrees. Combine topping ingredients together in a small mixing bowl until mixture is combined and crumbly. Set aside. In another bowl, combine filling ingredients and stir until well combined. Scoop into a small casserole pan and top with pecan topping. Bake for 30 minutes or until topping is browned and bubbly. Makes 12 servings.|
You can always substitute fresh-cooked sweet potatoes for the canned. 4-5 sweet potatoes should be used.
Stay-at-home mom, Serena Thompson, dreamed of creating a fun and happy little event to sell her vintage and handmade goods. In 2002, she and some friends held the first event in her neighbor’s barn. The sale became wildly popular and began attracting visitors from across the country and recognition in national magazines. Today the event fills the Spokane County Fairgrounds and features hundreds of creatively and carefully curated spaces filled with vintage and handmade goods. Many describe it as a bucket list event, magical, inspirational, and the best vintage & handmade fair in the country. Serena describes it as the happiest on earth.