This recipe came from the Hartman Estate Sale. It was obtained it as part of the purchase of the Family Collection from the Hartman Estate in Arlington, Texas in 1984.

Ingredients Edit

Directions Edit

  1. Make a dark brown roux then add onions and Sauté 5 minutes.
  2. Stir in garlic, pecans and water.
  3. Season with salt and cayenne.
  4. BringLiquid to a boil then add sweet potatoes and blend to make sauce smooth.
  5. Stir in syrup and green onions.
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