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2 lbs fresh sweet potatoes
1/2 cup sugar
1/4 cup butter,melted
1/4 cup milk
2 eggs, lightly beaten
1 tsp vanilla extract
1/2 cup brown sugar, packed
1/2 cup chopped pecans
1/4 cup flour
1 tbsp butter, melted


1. Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered in enough boiling salted water to cover for 25 to 30 minutes or until tender. Drain.

2. Preheat oven to 350 F. Transfer potatoes to a large mixing bowl.
Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs and vanilla.
Transfer sweet potato mixture to a 2 quart casserole dish.

3. In a small mixing bowl combine brown sugar, pecans, flour and the
1 tbsp melted butter.
Sprinkle over sweet potato mixture.

4. Bake uncovered for 30 to 35 minutes or until hot and bubbly.

Yield: 6 to 8 Servings


Calories 421, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 97 mg, Sodium 160 mg, Carbohydrate 61 g, Fiber 4 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 8%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet.