• 2   pounds 
    sweet potatoes
  • 1/2  cup 
    granulated sugar
  • 1/4  cup 
    butter, melted
  • 1/4  cup 
  • 2   
    eggs, lightly beaten
  • 1   teaspoon 
  • 1/2  cup 
    packed brown sugar
  • 1/2  cup 
    chopped pecans
  • 1/4  cup 
    all-purpose flour
  • 1   tablespoon 
    butter, melted
Preheat oven to 350 degrees F. Wash and peel sweet potatoes; cut off woody portions and ends. Cut crosswise into quarters. In a covered large saucepan, cook potatoes for 25 to 30 minutes or until tender in enough lightly salted, boiling water to cover; drain.
Transfer potatoes to a large bowl. Mash lightly. Stir in granulated sugar, the 1/4 cup melted butter, the milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole. In a small bowl, combine brown sugar, pecans, flour, and the 1 tablespoon melted butter. Sprinkle over sweet potato mixture.
Bake for 30 to 35 minutes or until hot and bubbly. Makes 6 to 8 servings.
Nutrition information
Per Serving: cal. (kcal) 462, Fat, total (g) 19, chol. (mg) 97, sat. fat (g) 7, carb. (g) 71, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, fiber (g) 6, pro. (g) 6, vit. A (IU) 181.24, vit. C (mg) 2.95, Thiamin (mg) 0.21, Riboflavin (mg) 0.24, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.37, Folate (g) 32.26, Cobalamin (Vit. B12) (g) 0.3, sodium (mg) 182, Potassium (mg) 607, calcium (mg) 90.87, iron (mg) 1.98, Percent Daily Values are based on a 2,000 calorie diet
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