or so. In this case, instead of topping with the pecans before baking, it may be better if the pecans were baked separately on a pan so that they had the time to get toasty and the topping crunchy. Just prior to serving the pecans could be sprinkled over the tops of the individual portions.
Sweetpotato (butternut squash would be a good substitute) - peeled and cut into chunks. Inspired by the most recent Jamie Oliver SuperFoods series and the fact that the weather is starting to cool and become quite autumnal, this comforting casserole was born
Spoon sweetpotato mix into the casserole dish and top with the Maple Pecan topping. While sweetpotato is boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed
INGREDIENTS2 chicken breasts, diced to bite-sized3/4 cup frozen diced onions2 small sweetpotatoes, diced1 can red enchilada sauce1. 5 tsp garlic powder)1 cup frozen corn 1 cup shredded cheddar cheesewheat tortillas DIRECTIONSPut diced chicken, onions, sweetpotatoes, enchilada sauce, cumin, garlic and corn in crock pot. 2 small sweetpotatoes
Murphy’s SweetPotato Praline. Mash potatoes and add all other ingredients. sprinkle over casserole. NOTE - My Mother gets yams instead of sweetpotatoes and bakes them instead of boiling or getting them out of a can
peel and mash sweetpotatoes. sweetpotatoes. Bake sweetpotatoes at 400° for about 1 hour or until tender. Beat mashed sweetpotatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish. Sprinkle diagonally over casserole in rows 2 inches apart