Saturday night, we had some friends over for a BBQ to watch the Final Four tournament. On the menu:
Churrasco, cooked on the grill
Mashed sweet potatoes (recipe to follow)
Homemade pastelitos (recipe below)
My husband and I LOVE sweet potato, but I usually bake them; I decided to make them mashed. While on a hunt for a recipe, I remember a fellow nestie who provided this recipe (sorry I don't recall who it was, but THANKS!). At first glance, I thought it was a bust b/c it looked strange... but boy was I wrong. I am still getting compliments. I made 8 potatoes (for 8 people) but we only ate 1/2 the casserole. So the remaining 1/2 I took to my IL's house Sunday for dinner, and got some more compliments.
You must try it! You won't be disappointed. TIP: The recipe is a bit complicated, so I don't recommend for a weekday meal.
Ruth Chris Mashed Sweet Potato
Sweet potato mixture
3 cups cooked, mashed sweet potato, skins off
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1 stick butter, melted
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter, melted
Boil or steam sweet potatoes, drain, remove skins, set aside.
In a mixing bowl, thoroughly combine the ingredients for the sweet potato mixture. Pour into buttered 9-inch square baking dish. Bake at 350 degrees for 30 minutes or until firm.
Combine crust mixture ingredients in a bowl. Sprinkle surface of baked sweet potato mixture with crust mixture.
Broil briefly, just until crust is brown. Allow to set for at least 30 minutes before serving.