Sweet Potatoes

Crust:
1 cup brown sugar
1/3 cup flour
l cup chopped pecans
1/3 stick butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet Potato Mixture
3 cups cooked and mashed sweet potatoes
1 cup sugar
1/2 teas salt
1 teas vanilla
2 eggs, well beaten
1/2 cup or 1 stick butter, melted
(splash of milk if needed)

Note: To cook sweet potatoes first wash and dry them carefully and either; 1) Bake them at 400 degrees for 50-60 minutes or 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.

Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.

Combine sweet potatoes, sugar, vanilla, eggs, and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fuluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.

Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving. The brown sugar and pecan crust should be slightly browned and crunchy. Makes 12 servings.

- Shannon Baugh ~Ruth Chris