A Sweet Potato Casserole With Pecan Topping (Gail Thompson) 4 cups sweet potatoes 1/2 cup white sugar 2 eggs 4 tablespoons softened butter 2 tablespoons flour 1/2 cup evaporated milk 1/4 teaspoon nutmeg 1/2 teaspoon vanilla extract 1 teaspoon lemon extract PECAN Topping 1/2 cup packed brown sugar 1/2 cup flour 3 tablespoons softened butter 1/2 cup chopped pecans Mini marshmellows ( optional) Method Heat oven to 325 degrees Boil potatoes until tender. drain peel andbeat with a mixer. In a large bowl,mix the sweet potatoes,sugar,eggs,salt,butter,flour,milk,nutmeg and extracts. Mix until smooth. Transfer to a 9 by 13 inch baking dish. Make Topping: In a medium bowl,mix the brown sugar and flour. cut the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake 30 minutes,until the topping is lightly brown. Sprinkle with marshmellows,if desired and bake 4 more minutes. (Source: Florida Union Times 2010.11.18)
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