Microwave Convection Cooking - www.MicrowaveConnect.com

The pecan topping on these potatoes makes them extra special. Prepare a day ahead for easy heating before serving. The recipe calls for fresh sweet potatoes that you cook, but you could also use canned potatoes.

PECAN-CRUSTED SWEET POTATOES

4 medium sweet potatoes (about 2 lbs.)

1/4 cup water

3 tablespoons butter, cut into pieces

1/4 cup sugar

1/4 cup milk

1 egg, beaten

1/2 cup packed brown sugar

1/3 cup all purpose flour

2 tablespoons butter

1/2 cup pecan pieces

1. Peel sweet potatoes; cut into chunks. Place in  2-quart microwave and oven-safe casserole. Add water. Cover tightly.

2. MICROWAVE (100%) 13 to 15 minutes or until tender, stirring twice. Drain. Mash potatoes lightly with potato masher or fork. Add butter pieces, sugar, milk and egg; mix with masher or fork until mixed well. Spread evenly in dish. Combine brown sugar and flour in small dish. Cut in butter until in fine pieces. Stir in pecans. Sprinkle over potatoes. Cover and refrigerate up to 24 hours if desired.

3. To serve, preheat micro-convection oven to 375°.

4. LOW-MIX (combo-bake) at 375° for 20 to 25 minutes or until center is heated and topping is crusty.

About 8 Servings

TIPS · When serving immediately, reduce baking time to 15 to 17 minutes.

>Other nuts such as walnuts or hazelnuts can be substituted.

>When reheating leftovers, scoop off topping and smooth potatoes evenly in a smaller dish. Return topping. Use Low-Mix to heat, reducing time to allow for smaller quantity.

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