From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Combine the sweet potatoes, sugar, eggs, milk, salt and vanilla in a large mixing bowl and beat until smooth. Pour into a buttered 2-1/2 quart baking dish. Combine the brown sugar, flour and pecans in a medium bowl. Cut in the butter until crumbly. Spread evenly over the sweet potato mixture. Bake at 375 degrees for 30 to 40 minutes or until the top is brown.
SERVES: 8
- 3 cups chopped cooked sweet potatoes
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar
- 1/2 cup flour
- 1 cup pecans, chopped
- 1/4 cup (1/2 stick) butter
TO PREPARE:
Combine the sweet potatoes, sugar, eggs, milk, salt and vanilla in a large mixing bowl and beat until smooth. Pour into a buttered 2-1/2 quart baking dish. Combine the brown sugar, flour and pecans in a medium bowl. Cut in the butter until crumbly. Spread evenly over the sweet potato mixture. Bake at 375 degrees for 30 to 40 minutes or until the top is brown.
SERVES: 8
