Submitted by: Rosalie Parker, Week Four’s Reader’s Kitchen 2016 Winner
- 3-4 cups mashed sweet potatoes
- 1/3 cup milk
- 1/2 cup melted butter
- 1 cup sugar
- 2 eggs, beaten
- 1 tsp. vanilla
Ingredients for the Topping:
- 1 cup brown sugar
- 1/2 cup flour
- 1/3 cup butter
- 1 cup chopped pecans
- Blend the sweet potatoes, milk, butter, sugar, eggs and vanilla together. Put in a buttered casserole dish.
- With a pastry blender, chop the cold butter into the brown sugar and flour mixture, add the pecans, then put on sweet potato mixture.
- Bake at 350 degrees for around 30-35 minutes until lightly browned and bubbly.
NOTE: With Thanksgiving this week, this side dish will be on our dinner table. It always is. So good, it’s almost like dessert!
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