Sweet Potato Casserole
6 or 7 large sweet potatoes (I use 2 cans of large sweet potatoes, drained & mashed)
1 cup sugar
1/2 cup butter or margerine - melted
2 eggs - beaten
1 teaspoon vanilla
Topping ingredients:
1 cup brown sugar
1/3 cup flour
1 cup pecans - chopped fine
1/3 cup butter or margerine
Peel and cut (or drain & mash canned) sweet potatoes. Boil til mushy. Mash boiled sweet potatoes until there are no longer large lumps. Stir in sugar, melted butter, slightly beaten eggs and vanilla. Stir until well blended. Pour in a buttered casserole dish (I use 9 x 13 pan).
To prepare topping: stir together brown sugar, flour and chopped pecans until well blended. Cut in 1/3 cup butter til well blended. Sprinkle over top of casserole til covered.
Bake in 350* oven for 50 minutes.
6 or 7 large sweet potatoes (I use 2 cans of large sweet potatoes, drained & mashed)
1 cup sugar
1/2 cup butter or margerine - melted
2 eggs - beaten
1 teaspoon vanilla
Topping ingredients:
1 cup brown sugar
1/3 cup flour
1 cup pecans - chopped fine
1/3 cup butter or margerine
Peel and cut (or drain & mash canned) sweet potatoes. Boil til mushy. Mash boiled sweet potatoes until there are no longer large lumps. Stir in sugar, melted butter, slightly beaten eggs and vanilla. Stir until well blended. Pour in a buttered casserole dish (I use 9 x 13 pan).
To prepare topping: stir together brown sugar, flour and chopped pecans until well blended. Cut in 1/3 cup butter til well blended. Sprinkle over top of casserole til covered.
Bake in 350* oven for 50 minutes.