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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 15 |
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I haven't made this, since Dec. 2000, but when I did, it went over great. Makes a large amount. You can cut this recipe in half if you so desire. It still tastes great. Ingredients:
2 (58 ounce) cans sweet potatoes in light syrup, drained |
1/2 cup white sugar |
1/2 cup butter, melted |
2 eggs, beaten |
1 teaspoon extract |
1/3 cup milk |
1/3 cup butter, melted |
1 cup brown sugar |
1/2 cup all-purpose flour |
1 cup pecan halves |
Directions:
1. Preheat oven to 350 degrees.
2. Mash sweet potatoes.
3. Stir in sugar, 1/2 cup melted butter, eggs, vanilla and milk until smooth.
4. Pour into 9 X 13 inch baking dish and spread evenly.
5. For topping:.
6. In a separate bowl, combine 1/3 cup melted butter.
7. Brown sugar and flour.
8. Stir in pecans.
9. Spread topping evenly over potatoes.
10. Bake in preheated oven for 25 minutes until top is golden and potatoes are hot and bubbly.
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