Friday, November 24, 2006

Sweet Potato Casserole

We made this recipe off the back of the can of Dunbar Yams for years, until one day... there was a new recipe. We ended up calling the 1-800 number on the can, and waited while the lady on the other end rummaged around the office and found it for us. I have to admit that I prefer the pecan topping to the marshmallows some people put on their sweet potatoes, because marshmallows kind of freak me out.

40-oz. can sweet potatoes, drained and mashed
1/2 t salt
1/4 cup butter
1 t vanilla
1/2 cup sugar
4 egg whites
1/2 cup evaporated milk

1/4 cup brown sugar
1/2 cup chopped pecans
1/3 cup flour
1/4 cup butter

Combine all the casserole ingredients in a bowl and pour into a shallow baking dish. We usually use a square 9" pan about 2" deep. Combine the topping ingredients - I like to melt the butter so it mixes better - and crumble/spread over the casserole. Bake 45 minutes at 350 degrees.

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