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Ingredients:
4 cups cooked, drained and mashed sweet potatoes. (if in a hurry use canned). 1/3 cup whole milk 1 cup granulated sugar 4 tablespoons of margarine (room temp) 2 whole eggs 1 1/2 tsp. vanilla extract Crunch Topping (recipe follows below)
Instructions:
Preheat oven to 350 F degrees and bake for 1/2 hour. With a mixer, beat together sweet potatoes, milk, sugar, margarine, eggs and vanilla until mixture is smooth of lumps. Place into a slightly greased baking dish about the 3 quart size. Crunch Topping 1 cup brown sugar (packed) 1/3 cup all purpose flour 1/3 cup soft margarine 1/2 to 1 cup of chopped pecans (the more the merrier)
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