Creative Freezer Cooking and Fun Play for Little Ones

Sunday, November 2, 2008


1 ½ lbs. sweet potatoes
½ cup sugar
½ cup milk
1 beaten egg
3 T. butter, cubed
1 tsp. vanilla
½ cup packed brown sugar
1/3 cup all-purpose flour
2 T. butter
½ cup pecan pieces
Pecan halves (optional)

Scrub and cut sweet potatoes into 6-8 pieces depending on size. Cover potatoes completely with water and boil covered on medium high heat for 25 to 35 minutes or till tender. Drain. Set aside to cool. Peel skin away with fingers or fork when cool enough to handle.
Warm potatoes for 3-5 minutes in the microwave if potatoes have cooled too long. Combine hot sweet potatoes, granulated sugar, milk, egg, the 3 T butter and vanilla. With a wooden spoon, stir to break up potatoes, but not completely mash them. Put mixture into 2-8x8 pans or 1-9x13 pan coated with nonstick spray. Combine brown sugar and flour; cut into 2 T. butter until mixture resembles coarse crumbs. Stir in pecan pieces and sprinkle crumb mix on top of potatoes. Bake covered in a 350 oven about 30 minutes. Garnish with pecan halves if desired. Yield: 8 servings

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