|
| 1 1/2 | cups half-and-half |
| 1 1/3 | cups boiling water |
| 1/4 | cup butter, melted |
| 1 | box (6.3 oz) Betty Crocker® sweet potato mashed potatoes |
| 1/2 | teaspoon grated orange peel |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon ground cinnamon |
| 1/4 | teaspoon ground nutmeg |
|
| 1/4 | cup packed brown sugar |
| 3 | tablespoons Gold Medal® all-purpose flour |
| 2 | tablespoons butter, softened |
| 1/2 | cup pecan halves or chopped pecans |
| 1. | Heat oven to 350°F. In 1 1/2-quart casserole, mix half-and-half, boiling water and melted butter. Add contents of 2 pouches potatoes with seasoning (from potatoes box) and remaining potatoes ingredients; stir well. |
| 2. | In small bowl, mix brown sugar and flour. With fork, cut in 2 tablespoons butter until crumbly. Stir in pecans; sprinkle over top. |
| 3. | Bake uncovered 30 minutes or until topping is golden. |
|
| Pecans are classic but if you feel like experimenting, try macadamia nuts or cashews. |
Nutrition Information:
410 ( 230); 25g ( 13g, 1/2g); 55mg; 490mg; 40g ( 2g, 21g); 5g 20%; 0%; 8%; 6% 1 ; 1 1/2 ; 0 ; 5 2 1/2