Lora's Sweet Potatoes

These were a big hit at our latest Thanksgiving dinner, and a special request from a particular guy in the congregation, so here you go, Aaron! Lora is currently dairy-free (due to baby A) so she includes notes on substitutions.

Lora Price's Sweet Potato Casserole

I make it dairy-free by substituting almond milk (unsweetened) and dairy-free butter.

3 c. cooked mashed sweet potatoes (3 med. sized potatoes, skinned)
1/2 stick melted margarine
1/2 cup sugar (1/4 cup is still plenty sweet if you're watching sugar)
2 eggs, beaten
1 tsp vanilla
1/2 cup milk

Mix all ingredients together and put in a greased baking dish.

Topping:
1 cup brown sugar
1/3 cup flour
1/2 stick melted margarine
1 cup chopped pecans

Mix all ingredients together and crumble over potato mixture.  Bake at 350 for 35 - 40 minutes.
Enjoy!

Sweet Potato Casserole

by Lora Price

3 cups cooked sweet potatoes, mashed
½ cup margarine, melted
1 cup sugar

2 eggs, beaten

1 tsp. vanilla

½ cup milk

Mix all ingredients together. Place in a greased baking dish.

Topping:
1 cup brown sugar
1/3 cup self-rising flour
½ cup margarine, melted
1 cup chopped pecans

Mix ingredients together and spread over potatoes. Bake at 350 for 35 – 40 minutes.