Wednesday, January 25, 2012

Basil and Pecan Sweet Potato Bake


Here’s another side dish that I made for our big Christmas dinner. It was an interesting combination of sweet and savory which was a huge hit with my hubby. This is an easy dish to make in advance and just pop in the oven when you’re ready.

Basil and Pecan Sweet Potato Bake
(Adapted from Allens Inc.)

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3 15 oz. cans Princella or Sugary Sam Cut Sweet Potatoes, drained
1/2 cup Half & half
1/8 cup Butter, softened
1/8 cup Fresh basil, chopped
1/4 tsp. Ground cinnamon
1/4 tsp. Ground nutmeg
Salt and pepper to taste
1/2 cup Pecans, chopped

Preheat oven to 350ºF. In medium mixing bowl, combine first seven ingredients and blend with an electric mixer or in a food processor.


Transfer mixture to a greased 9" x 9" casserole dish and smooth the surface.


Top with chopped pecans.


Cover and bake 20 minutes; remove cover and bake an additional 10 minutes.


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