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| Ingredients: |
2 cans (large) sweet potatoes in syrup, drained
3 sticks butter, melted
2 eggs |
1 stick butter, melted
3 tbsp. flour
1 cup brown sugar
1/2 cup pecans, chopped |
| Cooking
Instructions: |
Mash sweet potatoes; add melted butter and eggs. Put in a greased casserole dish.
Bake at 350° F for 30 minutes.
Mix topping ingredients and sprinkle over top of potato mixture. The topping should cover the whole dish, so you may need to make more depending on the size of your dish. In this case the more topping, the better! (This mix is best done by sight. This topping should be crumbly, so you may need to add more flour to keep it from being one big lump of sugar.) The topping will "melt" to form a hard crust to the sweet potatoes.
Bake some more at 375° F. for 30 minutes or until topping “melts”. |
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Additional Comments:
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Notes: You can use fresh sweet potatoes and sweeten them, but why go to that trouble?
Make sure you drain the sweet potatoes or else it will be soupy.
Cook the sweet potatoes the first time until they are firm and most of the moisture is gone.
Yes, you can cut back on the butter and sugar, but everything tastes better with a pound of butter and a cup of sugar.
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