My visiting teacher, a sweet little old grandma, emphatically insisted that I serve this for Thanksgiving. I'm not big on sweet potatoes, but this is really, really good. It's like having pumpkin pie as part of dinner!
3 cups sweet potatoes (canned is easiest)
1 cup sugar
1/2 cup margarine or butter
2 eggs, beaten
1 Tbsp vanilla flavoring
Cook and mash sweet potatoes, or if using canned sweet potatoes, simply add the rest of the ingredients. Spread in large pyrex dish, 9 X 13 works best. Top with Crunch Topping (see below). Bake at 350 degrees for 30 minutes.
CRUNCH TOPPING
1 cup brown sugar
1/2 cup margarine (melted)
1 cup pecans (chopped)
Mix and sprinkle over sweet potatoes.
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