3 c. cooked sweet potatoes
3/4 c. sugar (use 1/3 c. brown)
1 stick butter, melted
2 eggs, well beaten
1 t. vanilla
1/2 c. milk
Topping:
1 c. brown sugar
1/2 c. flour
1/2 c. milk
1/2 stick butter, melted
1 c. chopped pecans
Combine mashed, cooked sweet potatoes with sugar, milk, 1 stick butter, eggs, and vanilla. Pour into buttered baking dish. Combine brown sugar, flour, milk, butter, and pecans and pour over casserole. Bake at 350 for 30 minutes. Let set a few minutes to set up before serving.
This recipe is from our Wabash Kroger cookbook, submitted by Tonnie Ellet.
