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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Feel free to omit the chipotle pepper, but it adds a little something extra. This Christmas, I added the whole pepper, and our finicky toddler loved the end result. Ingredients:
2 medium sweet potatoes, cooked and peeled |
1/2 cup low-fat milk |
1/3 cup brown sugar |
2 eggs |
2 tablespoons butter |
1/2 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1/2-1 whole chipotle chile in adobo, minced |
2 tablespoons butter, melted |
1 1/4 cups walnuts or 1 1/4 cups pecans, chopped |
1/4 cup brown sugar, firmly packed |
Directions:
1. Preheat oven to 400 degrees.
2. In a large mixing bowl (I use an electric mixer), mash the sweet potatoes.
3. Add the remaining ingredients and blend until smooth and creamy.
4. Spread mixture into a greased 9x9 inch casserole.
5. Bake for 20 minutes or until set.
6. While puff is baking, combine ingredients for topping.
7. After 20 minutes, or once puff has set, spread topping over puff and bake for ten more minutes.
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