Prep 10 mins
Cook 45 mins
This is a quick and easy sweet potato dish that can be eaten as part of the meal, or as a dessert. I never carry any home when I take this recipe to get togethers.
- 2 eggs
- 1⁄2 cup evaporated milk
- 3⁄4 cup sugar
- 1⁄4 cup margarine
- 1 teaspoon vanilla flavoring
- 1 (28 ounce) can sweet potatoes, drained
- 1 cup brown sugar
- 1⁄2 cup margarine
- 1⁄2 cup self-rising flour
- 1 cup chopped pecans
- Mix eggs, milk, sugar, margarine, vanilla and sweet potatoes. Mix until smooth.
- Pour in to a well-buttered 13x9 baking dish.
- Mix together all ingredients for topping.
- Crumble on top of sweet potato mixture.
- Bake at 350 degrees for 30 to 45 minutes.
Wonderful! This was soo good. The pecan topping on it was excellent. Rich, sweet taste and not hard to make at all. This would be perfect on Thanksgiving, but I'll make it before than. Thanks, Jellyqueen.
Loved this sweet potato dish. It was easy to put together for a week night meal but fancy enough for a holiday dinner. I halved the recipe and baked in an 8x8 casserole dish for the two of us (the 3 year old would not even taste such a thing). It was so good and would make a great dessert, especially with some vanilla ice cream. Thanks for sharing!!
WE had this with dinner tonight and everyone seemed to enjoy it. We had company that included 3 VERY picky eaters, and they all went back for seconds. My one complaint is that I wish the recipe had been written a little more clearly. When I made the sweet potatoes, was I supposed to drain them? (I did) Was I supposed to toss everything together, or mix them in a mixer until smooth (I mixed them until smooth). Was the butter supposed to be melted, softened, or cut up? (I cut mine up). Also, I didn't know what size pan to use. I just guessed, and I think I did ok on that one. Finally, the topping was excellent. I put everything in the cuisinart and pulsed it until it was blended. Overall, this was very tasty. I;m just the type of cook that needs directions spelled out for me. :-)