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Gourmet Sweet Potato Classic

Reviewed: Nov. 21, 2012
This is baking in the oven as we speak. It's my first year cooking thanksgiving dinner... let's be honest, at 26 I just started cooking a few months ago. This was a pretty easy recipe to follow. I read many of the reviews and decided to cut back on the sugar. I also baked the potatoes in the oven for about 1hr 10 min at 400F, let them cool a few minutes and peeled... very easy! The biggest confusion was "5 potatoes." Huh?? That's 2 pounds or 10 pounds depending on how big they are! I'm cooking for 13, so I am using 10 small-medium sized sweet potatoes (7.5 pounds). Even thought I doubled the potatoes, I did not double the butter and I HALFED the sugar (used 1/4 cup). I added 3 large eggs, 1.5 tsp cinnamon, 1.5 tsp vanilla extract, and 1 full teaspoon salt to balance the sweetness. I used the listed amounts for the topping even though I'm making double the potatoes. I just added extra pecans (like 4 times extra). It looks and smells amazing.... I am going to cool it and refrigerate until tomorrow, and heat just before serving. I hope this wasn't confusing... the key is to TRY the potatoes (before adding egg) as you add ingredients. After I added the extra salt I was worried because they tasted salty but after the sugar went in, it was so balanced! Add a little sugar, try it and add more if needed :) you can always add more but you can't take it out!! Happy Thanksgiving!
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