Cookbook:Pecan Sweet Potatoes

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• 3 cups cooked, mashed sweet potatoes
• ½ stick (4 tbsp) margarine, melted
• 2 eggs, beaten (or 3 egg whites)
• ½ cup milk (or ¼ cup skim milk)
• ⅓–1 cup white granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

• 1 cup brown sugar
• ½ stick (4 tbsp) margarine, melted
• ¼ cup flour (if using self-rising flour, omit salt and baking powder)
• ⅛ teaspoon baking powder
• ⅛ teaspoon salt
• ½ cup chopped pecans

1. Mix base and topping ingredients in separate bowls.
2. Pour the sweet potato mixture into a 9x12-inch pan.
3. Sprinkle on topping, and bake at 350°F for 45 minutes.

• Other nuts can be used in the topping—almonds or peanuts serve admirably.
• Stores well frozen.