Cookbook:Pecan Sweet Potatoes

| Southern U.S. Cuisine | Texas cuisine

Base

 * 3 cups cooked, mashed sweet potatoes
 * ½ stick (4 tbsp) margarine, melted
 * 2 eggs, beaten (or 3 egg whites)
 * ½ cup milk (or ¼ cup skim milk)
 * ⅓–1 cup white granulated sugar
 * 1 teaspoon vanilla extract
 * ½ teaspoon almond extract

Topping

 * 1 cup brown sugar
 * ½ stick (4 tbsp) margarine, melted
 * ¼ cup flour (if using self-rising flour, omit salt and baking powder)
 * ⅛ teaspoon baking powder
 * ⅛ teaspoon salt
 * ½ cup chopped pecans

Procedure

 * 1) Mix base and topping ingredients in separate bowls.
 * 2) Pour the sweet potato mixture into a 9x12-inch pan.
 * 3) Sprinkle on topping, and bake at 350°F for 45 minutes.

Notes, tips, and variations

 * Other nuts can be used in the topping—almonds or peanuts serve admirably.
 * Stores well frozen.