SWEET POTATO CASSEROLE|
(With Praline Topping)
3 large eggs
6 c. fresh sweet potatoes,
boiled, drained, peeled and
2/3 c. granulated sugar
2/3 c. butter, oleo
1/3 c. heavy cream
1 tsp. vanilla
1/2 tsp. ground nutmeg and
1 c. packed light brown sugar
1/3 c. all-purpose flour
1 c. finely chopped pecans
1/3 c. butter or oleo, cut in
12 pecan halves (for garnish)
Potato Mixture: Grease a shallow baking dish. Beat
eggs in a large bowl. Stir in potatoes until blended. Add
remaining ingredients; mix well. Spread evenly in prepared
Topping: Mix sugar, flour and nuts in a medium size
bowl. Work in butter with hands until well blended. Sprinkle
evenly over potato mixture. Bake at 350 degrees for 60 to 70 minutes
until topping is browned and bubbling. Garnish with pecans.
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