The Sunday Mail
FLUFFY sweet potatoes mixed with butter, sugar and vanilla, and baked with a crunchy pecan streusel topping.
This recipe was given to me by my brother-in-law.
Ingredients
◆ Four and half cups cooked and mashed sweet potatoes;
◆ Half cup butter, melted;
◆ One-third cup milk;
◆ One cup white sugar;
◆ Half teaspoon vanilla extract;
◆ Two large eggs, beaten;
◆ One cup light brown sugar;
◆ Half cup all-purpose flour;
◆ One-third cup butter;
◆ One cup chopped pecans.
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. In a large bowl, mix together mashed sweet potatoes, half cup butter, milk, sugar, vanilla extract and eggs.
Spread sweet potato mixture into the prepared baking dish.
In a small bowl, mix together brown sugar and flour. Cut in one-third cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
3. Bake for 25 minutes in the preheated oven, or until golden brown.
Nutrition facts
Per Serving: 309,2 calories; protein 3,2g 7 percent DV; carbohydrates 41,9g 14 percent DV; fat 15,3g 24 percent DV; cholesterol 49,1mg 16 percent DV; sodium 103,1mg 4 percent DV. — allrecipes.com.
