4 1/2 cups cooked and mashed sweet potatoes
1/2 cup Country Cream Butter, melted
1/3 cup Longmont Dairy milk
1 cup white sugar
1/2 tsp. vanilla extract
2 Eggland’s Best Eggs, beaten
1 cup light brown sugar
1/2 cup all purpose flour
1/3 cup butter
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F. Grease a 9” x 13” baking dish.

In a large bowl, mix together mashed sweet potatoes, 1/2 c. melted butter, milk, sugar, vanilla, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. (Can be refrigerated at this point to be cooked later). Bake for 25 minutes in preheated oven, or until golden brown.

From Amy Willard’s recipe file
Mooo News November 2012