Even people who say they don't like traditional sweet potato dishes come back for more of this yummy casserole.
- 4 eggs
- 1 cup sugar
- 1 cup milk
- 1/4 cup butter, melted
- 6 cups cubed cooked sweet potatoes or 2 cans (40 ounces each) cut yams, drained
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup butter, melted
- 1 cup chopped pecans
- In a large bowl, beat eggs. Add the sugar, milk and butter; mix well. Add sweet potatoes and stir gently. Pour into a greased 13-in. x 9-in. baking dish.
- For topping, combine flour and sugar in a small bowl. Stir in butter and pecans. Sprinkle over sweet potatoes. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Yield: 16 servings.
Originally published as Nutty Sweet Potato Bake in Country Woman Christmas 1996, p24
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