Ingredients
    Topping:
    • 1   cup brown sugar
    • 1/2  cup all-purpose flour
    • 1/3  cup butter or margarine, melted
    • 1   cup chopped pecans
    Casserole:
    • 3   cups cooked sweet potatoes (approximately 3 pounds raw sweet potatoes), peeled
    • 1/2  cup sugar
    • 1/2  cup (1 stick) butter or margarine, softened
    • 2   large eggs
    • 1/3  cup milk
    • 1   teaspoon vanilla extract
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    Directions
    1. 
    Preheat oven to 350 degrees. Lightly grease a 13-x-9-inch baking dish; set aside.
    2. 
    In a small bowl, combine topping ingredients. Set aside.
    3. 
    In a large mixing bowl, mash cooked sweet potatoes. Add 1/2 cup butter or margarine, eggs, milk, and vanilla extract. Beat at medium speed with an electric mixer until well blended. Place sweet-potato mixture in prepared baking dish. Crumble topping over sweet-potato mixture.
    4. 
    Bake for 30 to 35 minutes.
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