Recipe:
For the potatoes-
5 sweet potatoes (about 5 lbs)
2 large eggs
1/2 c brown sugar
1/2 c milk
5 tbs butter
1/2 tsp vanilla
1/2 tsp cinnamon
1 tbs salt
For the pecan crumble-
3/4 c brown sugar
1/2 c ap flour
3 tbs butter
3/4 c pecans
Preheat oven to 425. Wrap each potato in tinfoil and place on a sheet tray. Bake for 45 minutes or until fork tender (these were large potatoes and took a little over an hour). While potatoes are cooking add all of the crumble ingredients into a bowl and use a pasty cutter to cut together until it is a crumb about the size of peas. Place the crumb in the fridge until the potatoes are ready. When potatoes are tender squeeze them out of the skins into a mixing bowl, add all the other potato ingredients and whip until smooth. Pour the potato mixture into a 9x13 pan spread evenly and top with the crumb. Bake for about 35 minutes or until golden brown.
Sweet Potato Casserole For Country: United States. City: Antioch, Charleston, Fargo, Indianapolis, Thornton
