Traditional Sweet Potato Bake

6 medium sweet potatoes, boiled and peeled
1/3 cup butter
1/2 cup evaporated milk
1 cup white sugar
1/2 tsp cinnamon
Nutmeg to taste
1 cup brown sugar
1/3 cup flour
1/3 cup cold butter
1 cup pecans, chopped

In a mixer, combine warm sweet potatoes and butter. Add milk, sugar, and spices. Mix until smooth and creamy. Pour into a greased 2½ quart casserole.

For the Topping:

Combine brown sugar and flour. Cut in butter until crumbly. Add pecans. Sprinkle mixture on top of potatoes. Bake at 350°F for 55 minutes, or until topping is brown. Serve hot.

Makes 8 servings

Allergy Warning: Contains MilkContains WheatContains Other Nuts

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