Lynne Charbonneau's Mom's Favorite Recipe for Thanksgiving
From Mary Pearson of Big Six Farm in Fort Valley, Georgia, comes this recipe of sweet potatos and pecans. She say the recipe originally came from Shirley Adams of the Adams Pecan Company. It's Perfect For Thanksgiving Dinner. Copied from the Durden Pecan Website. |
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Ingredients:
Preheat Oven to 350°F
3 cups cooked mashed fresh sweet potatoes
1/2 cup sugar
1/3 cup milk
2 eggs, Lightly Beaten
1 teaspoon Vanilla Extract
1/2 cup melted butter,(1 stick)
Topping:
1 cup Light Brown Sugar
1/3 cup all-purpose flour
1/3 cup Melted Butter
1 cup Georgia Pecans
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Instructions:
Mash Potatoes in a large mixing bowl. While still warm, fold in sugar,milk, beaten eggs, vanilla and melted butter. Stir with a wooden spoon until well combined. Turn Sweet Potato mixture into a 2-quart Casserole Dish.
In a small bowl, combine light brown sugar, flour, melted butter,and chopped pecans. Spoon this topping evenly over sweet potato mixture. Bake at 40 minutes or until topping is crisp, pecans have toasted and sweet potato mixture is bubbling. |