 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
This recipe is taken from a cookbook issued by the ladies of Providence Baptist Church, Oxford, NC, in 1999. Approximately the same recipe was printed in the cookbook 6 times, so it must be a popular one. The good Baptist ladies would never add a little sherry, but I would. Ingredients:
3 cups cooked sweet potatoes, mashed |
3/4 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1/2 cup half-and-half cream |
1/2 cup butter, softened |
1/3 cup sherry wine (optional) |
1 cup brown sugar |
1/2 cup flour |
1/2 cup butter, melted |
1 cup chopped nuts, pecans preferred |
Directions:
1. Using your electric mixer blend together the first six ingredients until smooth. You may also add the optional sherry if desired. Pour into a 2 quart casserole dish.
2. Combine all of the topping ingredients until a uniform mixture is obtained, then spread it over the sweet potato mixture. Bake in a preheated 350 F oven for 30 minutes until the topping has browned.
|
|