2 lbs of sweet potatoes, peeled and cubed (should equal four cups)
1 cup of sugar
2 eggs, mixed.
2 tsp of cinnamon
½ tsp of salt
1 tsp of vanilla
½ cup of melted butter
½ cup of heavy cream
½ cup of brown sugar
1/3 cup of all purpose flour
1/3 cup of melted butter
1 cup of chopped lightly toasted pecans
Puff pastry sheets x 2
Casserole: Preheat oven to 375 degrees. Peel and dice sweet potatoes. Cover with water and boil until soft. With an electric mixer whip potatoes, then add ingredient in the following order: cream, sugar, beaten eggs. Once these ingredients are blended, turn up mixer speed and slowly add butter. Set aside
Pastry: Spray two mini muffin pans with non stick spray. (24 muffins) With a 3 inch cookie cutter, cut frozen pastry sheets into round set on top of the muffin tins
Topping: Combine the brown sugar, butter, flour and pecans in a separate bowl.
Assembly: Pastry should be thawed. Press into pans insets and pull up the sides. Fill each cup to the top with sweet potato filling. Top each cup with pecan topping. Place in oven and cook for 25 minutes.
Remove from oven and let rest for at least 10 minutes. Can be served warm or at room temperature.
Students in the Academy of Energy and Power at Maplewood are busy getting ready for next week's Project Expo and had the opportunity to show it off some of their projects to Tennessee Congressman Jim Cooper.