This particular recipe is one passed on to my mother by her dear friend Sara Fauscette. Most of the time I double this recipe for family gatherings. This is one dish I’m usually assigned to bring to a family dinner.
3 cups cooked sweet potatos, mashed (if using canned potatos you need a large size can)
1 cup sugar
3 eggs, slightly beaten with ½ cup evaporated milk
1 stick butter, melted
½ teaspoon salt
1 teaspoon vanilla
Combine all above ingredients and pour into a 2 quart (larger….if doubled) casserole.
Mix together topping:
1 cup brown sugar
½ cup plain flour
1 cup chopped pecans
½ stick butter, melted
Combine above ingredients and pour or spoon over potato mixture.
Bake 30-40 minutes at 350 degrees.