3 c. cooked sweet potatoes, (mashed)
1 c. sugar
1/2 c. milk
1/4 c. butter, melted
1 tsp. vanilla
1/2 tsp. salt
Mix all ingredients together until well blended. Pour into a
buttered baking dish.
1/2 stick butter
1 c. brown sugar
1/2 c. self-rising flour
1 c. pecans, chopped
Melt butter and stir in brown sugar. Add self- rising flour
and then nuts. Sprinkle topping over casserole and bake for 30
minutes at 350 degrees. Serves 10.
Note: Carol only uses 1/2 of the topping.
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