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3 c. cooked sweet potatoes, (mashed) 1 c. sugar 2 eggs 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. Topping: 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |