| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | lg | Sweet potatoes, canned |
| 2/3 | c | Syrup from can of sweet |
| Potatoes | ||
| 2 | Eggs — beaten | |
| 1/4 | c | Butter |
| 1/4 | c | Evaporated milk |
| 1/4 | c | Sugar |
| 2 | ts | Vanilla |
INSTRUCTIONS
Topping: 1 cup brown sugar 1 cup pecans -- chopped 1/2 cup flour 1/4 cup butter In a 2 quart saucepan, heat the sweet potatoes and syrup from the can until warmed through and syrup is just boiling. Transfer hot potatoes and 2/3 cup liquid to a large mixing bowl and mash the sweet potatoes with fork or potato masher. Add the eggs, margarine, evaporated milk, sugar, and vanilla and mix thoroughly with a spoon. Pour mixture into a square baking dish. For the topping: Melt margarine on the stove or in microwave. Mix brown sugar, chopped pecans, and flour in a small bowl. Add margarine and stir until dry ingredients are moistened. Cover sweet potato mixture with topping and bake at 350 F for 30 minutes. Recipe By : Claudia Willsea File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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