Sweet Potato Casserole II

1 cup flour
2/3 cup packed dark brown sugar
1/4 cup toasted chopped pecans
1/4 cup butter (or margarine), melted
1/2 tsp cinnamon

4 medium sweet potatoes, peeled and halved
1/2 cup white sugar
1 1/2 tsp vanilla extract
1 egg white
1 (5 oz) can fat free evaporated milk


Place the sweet potatoes in a saucepan, cover with water and cook until very tender. Drain well and mash in a bowl. Combine the first 5 ingredients by hand until crumbly and set aside. Add 1 cup of the pecan brown sugar mixture to the the mashed sweet potatoes, add white sugar, extract, egg white, and evaporated milk. Spoon potato mixture into a 2q baking dish that has been coated with non-stick spray. Top with the remaining pecan-brown sugar mixture. Bake at 350 for 45 minutes.

[From Crescent City Collection by The Junior League of New Orleans]

Sweet Potato Casserole.

This is the one recipe that I am asked to bring to just about ever fall and winter dinner that we attend. There are never any leftovers.

1 (40 oz.) can cut sweet potatoes
1 C. white sugar
2 eggs
1/3 C. butter
1/3 C. milk
1 tsp vanilla extract

Topping:

1 C. packed brown sugar
1 C. chopped pecans
1/3 C. all purpose flour
1/3 C. butter, melted

Preheat oven to 350 degrees. Butter a 2 Qt. baking dish
Place sweet potatoes in their liquid in a medium saucepan and bring to a boil. Cook for 15 minutes, or until tender. Remove from heat, drain and mash. In a separate bowl mix the brown sugar, chopped pecans, flout and melted butter. In a medium bowl mix the mashed sweet potatoes, white sugar, eggs, milk and vanilla extract. Spread evenly in the prepared baking dish. Sprinkle topping evenly over the mashed sweet potato mixture. Bake for 35 minutes in the preheated oven, or until a knife inserted in the center comes out clean.