PECAN-TOPPED SWEET POTATOES

Pecan-Topped Sweet Potatoes image

Provided by Taste of Home

Time 50m

Yield 8-10 servings.

Number Of Ingredients 12

6 medium sweet potatoes (about 3 pounds)
2/3 cup sugar
1 can (5 ounces) evaporated milk
1/3 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon almond extract
TOPPING:
2 cups crisp rice cereal, crushed
2/3 cup packed brown sugar
3/4 cup chopped pecans
1/4 cup butter, melted

Steps:

Place sweet potatoes in a large saucepan. or Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 30-45 minutes or until tender. drain; cool slightly and peel. In a large bowl, mash the potato pulp. Stir in the sugar, milk, butter, eggs and extracts., Pour into a greased 13-in. x 9-in. baking dish. Combine the topping ingredients until crumbly; sprinkle over the potato mixture. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.

Nutrition Facts :

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