I actually double this recipe and put it in a 9x13 pan. It is always a crowd pleaser.
Sweet Potato Puff
(Thank you Vicki Green)
2 medium sweet potatoes; cooked and peeled
1/2 cup milk
2 eggs
1/2 tsp. nutmeg (I prefer all-spice)
1/2 cup sugar
2 T. butter
1/2 tsp. cinnamon
Beat potatoes on low with electric mixer; add milk, eggs, butter, nutmeg, sugar, and cinnamon. Beat together for 1 minute. Spread in greased 9" pie plate. Bake at 400 for 20 minutes until set. Spread Crunchy Praline Topping on hot puff and bake 10 minutes more.
Crunchy Praline Topping:
2 T. melted butter
1/2 cup chopped pecans (Vicki used sliced almonds. I actually use 1/2 cup chopped pecans AND a 1/4 cup of sliced almonds.)
3/4 cup corn flake cereal
1/4 cup firmly packed brown sugar
Mix with electric mixer on low for about 15 seconds.
1/2 cup milk
2 eggs
1/2 tsp. nutmeg (I prefer all-spice)
1/2 cup sugar
2 T. butter
1/2 tsp. cinnamon
Beat potatoes on low with electric mixer; add milk, eggs, butter, nutmeg, sugar, and cinnamon. Beat together for 1 minute. Spread in greased 9" pie plate. Bake at 400 for 20 minutes until set. Spread Crunchy Praline Topping on hot puff and bake 10 minutes more.
Crunchy Praline Topping:
2 T. melted butter
1/2 cup chopped pecans (Vicki used sliced almonds. I actually use 1/2 cup chopped pecans AND a 1/4 cup of sliced almonds.)
3/4 cup corn flake cereal
1/4 cup firmly packed brown sugar
Mix with electric mixer on low for about 15 seconds.