Carolyn believes this recipe came from a southern church cookbook. She remembers making this for holiday meals when she lived in the south. The recipe credits Thelma Miller.
Sweet Potato Casserole
3 Cups Cooked Sweet Potatoes, Mashed (Canned, Frozen or Fresh Baked)
1 Cup Sugar
1/2 Tsp. Salt
2 Eggs, Beaten
1/2 Stick Butter, Melted
1/2 Cup Milk
2 Tbsp. Vanilla
Combine all the above and pour into casserole dish.
Combine 1 Cup Brown Sugar, 1/3 Cup Self Rising Flour, 1 Cup Chopped Pecans, 1/2 Stick Melted Butter. Mix and pour over above.
Bake at 350 degrees for about 40 minutes.
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