"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
3 cups cooked sweet potatoes 2 eggs 1 cup sugar 1 tsp. vanilla 1/3 cup milk 1/4 cup melted butter
Topping: 1 cup chopped pecans 1 cup light brown sugar 1/3 cup melted butter 1/3 cup flour
Heat oven to 350º Mix potatoes, eggs, sugar, vanilla, milk, and bitter well. Pour into casserole dish. Make topping; mix pecans, brown sugar, butter, and flour until crumbly. Sprinkle on top of potato mixture. Bake for 25-35 minutes. Serves 12
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