Sweet Potato Pie With a Twist

Giliberto family chefs's Note:

My mother gave me this sweet potato recipe for my first Thanksgiving dinner I cooked as a Mrs., even my mother-in-law liked it! Depending on how you use your topping, you could make this for a with dinner dish or a dessert. It has gotten me through quite a few office pot-lucks as well.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• 3 cups mashed sweet potatoes (1 lg, 1 sml can of yams)
• ½ cup white sugar
• ½ cup softened butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1⁄3; cup milk
• 8 ounces crushed or drained pineapple

topping ingredients

• ½ cup butter
• 1 cup brown sugar
• ½ cup flour
• 1 cup chopped pecans

Directions:

1. Mash your sweetpotato/yams then whip in sugar, softened butter, vanilla and milk.
2. Beat eggs separately and stir into sweetpotato mixture.
3. Fold in crushed/drained pineapple and then spread into a glass casserole dish. Set aside to wait for topping.
4. Pre-heat oven to 350 degrees.
5. Topping: melt butter in a double boiling pot. When water is boiling and butter is melted, stir in brown sugar.
6. When fully combined, whisk in flour, until lump-less. Fold in pecans to make a paste.
7. Spread your topping over the casserole about 1/2 inch thick.
8. Bake at 350 for approximately 25min until the topping is gently bubbling.