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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Potatoes with Topping Recipe

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This recipe for Sweet Potatoes with Topping is from Holy Trinity 2010 Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sweet potatoes
Craisins
Pecans
2 tbsp brown sugar
½ C Splenda
1-2 packets NutraSweet
2 tbsp flour
1/3 C butter/canola oil
Directions:
Directions:
Bake and mash sweet potatoes in a casserole dish sprayed with Pam. Mix in Craisins to taste.

Top with mixture of:
2 tbsp brown sugar
½ C Splenda
1-2 packets NutraSweet
2 tbsp flour
1/3 C butter/canola oil

Sprinkle with pecans. Bake at 350 for 45-50 minutes, or until topping is brown.

 

 

 

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