(Sandra Longer)
Ingredients:
Casserole:
Two 29 oz cans of sweet potato
Two eggs
1/2 cup cane sugar
One teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup of milk
One stick margarine (softened)
Topping:
One cup brown sugar
1/3 cup flour
One cup chopped pecans
One stick margarine
Preparation:
- Drain juice from canned sweet potatoes and beat together.
- Add eggs, cane sugar, vanilla, salt, milk and margarine.
- Beat until fairly smooth.
- Pour into greased 9″ x 13″ baking dish.
- Mix brown sugar, flour and pecans.
- Sprinkle mixture evenly over casserole.
- Melt the stick of butter and pour evenly over casserole.
- Bake at 350 °F for 30 to 45 minutes.