I got this recipe from a sweet lady, Pat Barton, a fellow member of a congregation we once worshipped with in another town.
We all love this recipe and have it whenever we are celebrating a holiday, a birthday, or any other chance we can think of. It’s deliciously sweet and buttery and creamy/crunchy. If you’re going to have to eat vegetables, they might as well taste like dessert. That’s what I say!
4-6 medium dark red sweet potatoes
1 1/2 tsp. cinnamon
1 tsp. vanilla
1 C sugar
2 eggs, slightly beaten
1 stick butter
Peel and slice potatoes. Cook in water and drain. Mash with electric mixer. Add remaining ingredients and mix. Pour into casserole dish that has been sprayed with Pam.
1 C brown sugar
1/3 C flour
1/3 C butter
1 C coarsely chopped pecans
Blend topping ingredients and add pecans. Sprinkle on top of casserole just before baking. Bake in 350 degree oven for 30-45 minutes.