Author: Debbie Breton
Ingredients
- pounds sweet potatoes
- cup sugar
- cup milk
- beaten egg
- tablespoons butter, cubed
- teaspoon Vanilla
- cup packed brown sugar
- cup all-purpose flour
- tablespoons butter
- cup pecan pieces
- Pecan halves (optional)
Instructions
- Scrub and peel sweet potatoes.
- Cut off and discard woody ends.
- Cut potatoes in to cubes and cook, covered, in a small amount of boiling water for to minutes or until tender.
- Drain.
- Combine hot sweet potatoes, sugar, milk, egg, the tablespoons butter, and vanilla.
- With a wooden spoon, stir to break up the potatoes, but not completely mash them.
- Put mixture into a greased quart square baking dish.
- Combine brown sugar and flour; cut in the tablespoons butter until mixture resembles coarse crumbs.
- Stir in pecan pieces and sprinkle crumb mixture over potatoes.
- Bake, uncovered, in a oven for minutes or until set.
- Garnish with pecan halves if desired.