Cookbook:Sweet Potato Crisp

| Southern United States Cuisine

Base

 * 7 cups cooked, mashed sweet potatoes
 * 1 cup white granulated sugar
 * ¾ cup butter
 * 2 eggs, well beaten
 * ⅓ cup milk
 * 1 teaspoon vanilla

Topping

 * ¾ cup butter, melted
 * 1 cup light brown sugar
 * ½ cup flour
 * 1 cup pecans, chopped

Procedure

 * 1) Blend all the base ingredients together until creamy and smooth.
 * 2) Mix all the topping ingredients together in a bowl.
 * 3) Transfer the sweet potato mixture to a large casserole dish.
 * 4) Sprinkle on topping, and bake at 350°F until top crisps and hardens.

Notes, tips, and variations

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