Sweet Potato Casserole

Cleveburgian

subheading: Base:

2 large cans sweet potatoes, washed & drained

⅔ stick butter or margarine, melted

1 tsp. vanilla

⅓ c. sugar

⅓ c. milk

2 eggs

subheading: Topping:

1 c. brown sugar

⅓ c. butter or margarine, melted ½ c. flour

1 c. chopped pecans

subheading: Base:

Put all in large mixing bowl, mix well. Spoon some into a blender; blend until VERY smooth. Scoop into a greased 9”x13” baking dish. Repeat until all is in the baking dish.

subheading: Directions:

Mix until crumbly. Put on top of blended potatoes. Bake 350 degrees for 30 minutes.

NOTE: Can be made ahead and frozen or refrigerated for a day or two before baking. Be sure to thaw AT LEAST 24 hours before baking if frozen.

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