Ingredients
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4 c. coarsely shredded, peeled sweet potato, uncooked
3/4 c. light corn syrup
1 c. milk
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/2 c. pecans, chopped
3 eggs, well beaten
1/4 c. margarine
whipped topping
Preparation
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In large bowl stir together sweet potato, corn syrup, milk, cinnamon, ginger, salt, pecans and eggs.
Melt margarine in heavy 10-inch ovenproof skillet, preferrably black iron.
Pour in potato mixture; stir to mix.
Bake uncovered in 350\u00b0 oven for 45 minutes, stirring twice during baking.
Cool.
Spoon into dessert dishes and serve with whipped topping.
Makes 8 to 10 servings.
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