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Cook What you Eat!

Mary's Sweet Potato Pudding

Filling Ingredients

6 moderately large sweet potatoes

3/4 - 1 cup brown sugar

1/2 teaspoon salt

1 cup milk (dairy or non-dairy)

2 eggs

1/2 cup butter or margarin 

1 teaspoon vanilla

1-2 teaspoon lemon extract

Topping Ingredients

1/3 cup flour

1 cup brown sugar

1 cup chopped pecans

1/3 cup oleo cut into 1/2 in cubes

Put it all together! 

Preheat your oven to 425 (218C) and bake the sweet potatoes until fork inserts easily, or pierce each potato with a fork and put in the microwave on high until cooked. Let cool and set your oven to 350F  (176C)

Scoop out the inside of the sweet potato and mix with all the ingredients in a large bowl. Coat a baking dish with butter or margarin and add the filling. Bake for 20 minutes.

Meanwhile mix all the topping ingredients together in a bowl and "cut" the butter or margarine in last. To cut is to toss the butter into the flour mixture then using a scissor motion with two butter knives until the butter is the size of a small pea.

Remove the filling from the oven  

Add the topping to the filling and bake for an additional 30 minutes or until the top is brown.