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Gingerbread
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Candied Pecan Sweet Potatoes
5 pounds sweet potatoes
1/2 cup chopped pecans
1/4 cup granulated sugar
1 tablespoon margarine or butter
1/4 milk
2 tablespoons margarine or butter, softened
2 tablespoons brown sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
Wash sweet potatoes and pierce several times with a fork. Bake in a 350 degree F oven on a foil-lined baking sheet about 1-1/4 hours or until tender. Cool slightly.
Meanwhile, cook and stir pecans, granulated sugar, and the 1 tablespoon margarine or butter in a small heavy skillet over medium heat for 6 to 8 minutes or until sugar melts and turns golden brown. (Don't overcook.) Immediately remove from heat and spread nut mixture on a greased baking sheet or foil; separate into clusters. Cool completely and chop into small pieces with a knife; set aside.
Scoop pulp from baked sweet potatoes into a mixing bowl, discarding peel. Mash by hand or beat with an electric mixer on medium speed until smooth. Stir in liqueur or milk, the 2 tablespoons margarine or butter, brown sugar, pumpkin pie spice,and salt. Beat until fluffy. Spread mixture in a lightly greased 2-quart rectangular baking dish. Just before baking, sprinkle with candied pecans. Bake, uncovered, for 30 minutes or until heated through. Makes 12 servings.
 Always Kiss The Cook
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