| 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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