In 2002, for my first Thanksgiving in Massachusetts, I made this recipe for a group potluck and the Legend of the Sweet Potatoes has followed me ever since.  By popular demand, I submitted the recipe to our church cookbook, and I just got a request from another friend to please send her the recipe.  So I thought I would post it here for posterity.

As a little background, I’m 3/4 Southern.  Which means sweet potatoes are very important to my family.  Also, pecans.  My mom invented this sweet potato recipe when I was in junior high and we were trying to eat less refined sugar.  While this isn’t healthy, per se, you can feel a little better about eating this than the sugar-filled, marshmallow-topped version.  Personally, I like my mom’s version better.

Sweet Potatoes

2 large cans sweet potatoes (or 3-4 medium size fresh sweet potatoes, baked in the oven or microwave until soft)
1/4 C. butter
1 tsp. vanilla
2 eggs
1/2 tsp. grated orange peel
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 C. apple cider or 1 tsp. apple juice concentrate
1/4 C. water

Blend everything together and spread into 9×13 glass baking pan.

Topping (as a confession, sometimes I double the topping)

1/3 C. flour
1/3 C. turbinado sugar (Sugar in the Raw)
1/2 C. chopped pecans
1/4 tsp. cinnamon
1/4 C. butter

Mix topping ingredients together and sprinkle evenly over sweet potatoes. Bake at 350 for 20-30 minutes, or until sweet potatoes are bubbling around the edges.