Sweet Potato Bake
3 cups cold mashed sweet potatoes (prepared without milk or butter)
1 cup sugar
3 eggs
1/2 cup 2% milk
1/4 cup butter, softened
1 teaspoon salt
1 teaspoon vanilla extract
Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
2 tablespoons cold butter
In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 160°. Makes 8-10 servings.
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