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Sweet Potato Casserole


1 can Yams/Sweet Potatoes (40 oz)--drained
½ c. melted butter
1 t. vanilla
1/3 c. milk
2 beaten eggs
1 c. sugar

½ c. brown sugar
2½ t. melted butter
¼ c. flour (can use cake meal for Passover)
½ c. chopped pecans—best to use mini-chopper until paste forms


1.Preheat oven to 350˚

2.In a large bowl, mix all casserole ingredients with a hand mixer until smooth and place in casserole dish

3.In a small bowl, mix all topping ingredients (best by hand) and sprinkle by squeezing into small clumps over casserole

4.Bake for 35 minutes

-I always double the recipe.
-You can prepare the casserole 2 days in advance, store uncooked in the refrigerator and bake it the day of the meal.

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