Another recipe perfect for the holidays all the way from Thanksgiving through Christmas! I prefer to do it without the marshmallows, but if preferred you can always throw a layer of them on at the end of baking and toss the dish back in the oven for another minute or two to toast them.
Ingredients
For Potatoes
3 Cups Sweet Potatoes, Boiled and Mashed
(This is about two large sweet potatoes)
1 Cup Granulated Sugar
3/4 Cup Butter
2 Eggs
1 Teaspoon Vanilla
1/2 Cup Milk
For Topping
2 Tablespoons Melted Butter
1/2 Cup Brown Sugar
1/3 Cup flour
1/2 Cup Chopped Pecans
Directions
For Potatoes
3 Cups Sweet Potatoes, Boiled and Mashed
(This is about two large sweet potatoes)
1 Cup Granulated Sugar
3/4 Cup Butter
2 Eggs
1 Teaspoon Vanilla
1/2 Cup Milk
For Topping
2 Tablespoons Melted Butter
1/2 Cup Brown Sugar
1/3 Cup flour
1/2 Cup Chopped Pecans
Directions
Preheat over to 350.
Beat eggs, sugar, and butter. Add milk and vanilla. Combine with mashed sweet potatoes and then spoon into a greased 2-quart casserole dish.
Combine brown sugar, flour, 2 tablespoons of softened butter, and pecans and mix until crumbly. Sprinkle over sweet potatoes.
Bake at 350 degrees for approximately 45 minutes.
Beat eggs, sugar, and butter. Add milk and vanilla. Combine with mashed sweet potatoes and then spoon into a greased 2-quart casserole dish.
Combine brown sugar, flour, 2 tablespoons of softened butter, and pecans and mix until crumbly. Sprinkle over sweet potatoes.
Bake at 350 degrees for approximately 45 minutes.
Enjoy!
