This recipe is always a huge hit at Thanksgiving. Everyone loves the sweet flavor accented with the subtle tones of vanilla, brandy and almond extract. It’s a fluffy melt-in-your-mouth kind of down home comfort food. A warm autumn style tradition for this blessed family holiday.
Don’t miss these other great Thanksgiving recipes~
- 5 pounds sweet potatoes
- 1 stick unsalted butter, softened, cut into bits
- ¾ cup each of granulated sugar & dark brown sugar
- 4 large brown eggs
- 3 tablespoons self-rising flour
- ¾ cup milk
- ¼ cup cream
- ½ cup brandy
- 1½ tsp each of vanilla extract, almond extract & cinnamon
- 1 tsp each of salt, fresh grated nutmeg & Garam Masala (available in most spice stores)
- 2 tsp baking powder
- 2 tablespoons each of unsalted butter & dark brown sugar, reserved for topping
- 1 tablespoon of powdered sugar for garnish
- Preheat oven to 350º. In a large pot boil the potatoes for 30-45 minutes or until tender. Drain potatoes, peel them and transfer to a large mixing bowl.
- Using an electric mixer beat the potatoes, sugar & butter on high, until smooth. Add the eggs, 1 at a time, then the flour, milk, salt and the extracts until all are combined well.
- Cover bottoms of two 1½ quart baking dishes with non- stick spray, then divide the mixture and pour between the two. Gently heat the reserved butter and brown sugar for 1-2 minutes and drizzle over top. Bake for 1 hour or until lightly browned. Garnish with a light sprinkling of powdered sugar.
Erica Galindo is the Founder and Editor in Chief, of Sonoma Christian Home Online Magazine – “One of the fastest growing Christian Women’s Magazines Online.”
Married to the love of her life, Erica lives with her husband David and their fifteen-year-old son Jack, in beautiful Sonoma County, California. In addition to being a digital entrepreneur, Erica is a passionate home chef. She loves entertaining and reinventing classic recipes with her unique brand of Sonoma style home cooking.