Mrs Baird’s Praline Sweet Potatoes
Serves 6
2 pounds sweet potatoes
1/2 cup fat-free evaporated milk
1 teaspoon orange zest (grated orange peel)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 slices Mrs Baird's Honey Nut ‘N' Oat Bread, torn into pieces
1/2 cup chopped pecans
1/4 cup light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoon butter
Preheat oven to 400° F. Pierce surface of sweet potatoes with a fork. Place sweet potatoes on a baking sheet lined with aluminum foil. Bake for 1 hour, or until potatoes are tender. Place baking sheet on a cooling rack and let sweet potatoes cool for 15 minutes. With a paring knife, peel potatoes and place in a medium bowl, discarding peels. Add fat-free evaporated milk, orange zest, cinnamon, nutmeg to the potatoes and mash with a potato masher, then stir with a spoon until thoroughly mixed. Place mixture into a 1 quart shallow baking dish, spread mixture evenly in the baking dish. Place Mrs Baird's Honey Nut ‘N’ Oat Bread in a food processor and process for 5 to 10 seconds to form soft bread crumbs. Add chopped pecans, light brown sugar, vanilla extract, cinnamon and butter and process for 2 to 3 seconds, or until mixture is combined. Spread breadcrumb mixture over sweet potato mixture and bake in a preheated 350°F oven for 30 minutes, or until crumb mixture is golden brown. Remember to keep plenty of Mrs Baird's potato rolls on hand during the holiday season to serve with your main dishes, including the Thanksgiving Turkey!
