Wilda Buckley was the pre-school director at our church forever, and she passed this recipe on to my mother. My family has served these sweet potatoes at every holiday meal for as long as I can remember!
8 sweet potatoes
2 cups sugar
1 teaspoon salt
6 eggs, beaten
2 sticks butter, melted
2 cups milk
2 teaspoons vanilla
Topping:
2 cups brown sugar
1 cup flour
2 sticks butter, cut into 1-inch pieces
Pinch of allspice
Pinch of cinnamon
2 cups chopped pecans
Preheat oven to 350 degrees. On a large baking sheet, place potatoes, cook for 1 hour or until potatoes are soft. Remove from oven and let cool enough to remove skins. In bowl of a mixer, place potatoes and beat until very smooth. Add sugar, salt, eggs, butter, milk, and vanilla. Continue beating until mixture is very fluffy. Pour into a buttered 9×13-inch glass baking dish. Meanwhile, in a separate bowl, mix topping ingredients with a fork. Drop by spoonfuls onto potatoes and return to oven. Bake for 30 to 45 minutes. Serve hot.
Yield: 12 servings
