I started making this sweet potato dish a few years ago and it is absolutely delicious. Now it is definitely a must-have on our Thanksgiving table. Unfortunately, my dad does not like sweet potatoes—but who could dislike them when they are covered in brown sugar and pecans? Yum.
Heavenly Sweet Potatoes
6 small cans sweet potatoes-drained and mashed (approx. 3 cups?)
1/2 c sugar
1/2 c brown sugar
2 eggs
1/2 c milk
1/2 tsp salt
2 tsp vanilla
Combine well and pour into a 9×13 pan.
1 cup brown sugar
1 stick butter
1/3 c flour
1 cup chopped pecans
Mix together and pour over sweet potato mixture. Bake at 350 for 30 minutes.
*I use fresh sweet potatoes (about 2 large potatoes) instead of canned. I bake them the day before, then follow the recipe.
