"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
2 (40 oz.) cans sweet potatoes 1 c. sugar 2 large eggs 1 tsp. vanilla 1/3 c. whipping cream 1/2 c. butter, melted
Topping: 1 c. firmly packed brown sugar 1/3 c. all purpose flour 1/3 c. butter 1 c. finely chopped pecans
Combine sweet potatoes, sugar, eggs, extract, cream and butter. Beat with mixer until smooth. Put in 2 qt. casserole (rectangle). Topping: Melt butter. Mix together brown sugar, flour and pecans. Then add butter. Sprinkle on top o f casserole. Bake at 350º for 30-45 min. Serves 8-10.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.