The crispy, nutty topping will appeal to children of all ages.
1/4 Cup butter
2 eggs
1/2 C. sugar or honey
2/3 C. evaporated milk
1 tsp vanilla
4 lbs. fresh sweet potatoes cooked OR 4 lbs canned, drained sweet
potatoes
(Note: Sweet potatoes are distinctly and vividly orange colored,
extremely high in vitamin A and often mislabeled as Yams.)
To prepare sweet potatoes in their jackets, drop them into
boiling water to cover and cook until tender, about 25 minutes.
(I usually pressure cook the sweet potatoes in 10 minutes to save
time and money.) Peel and mash the cooked sweet potatoes and mix
with the other ingredients. Place in a shallow 11 X 7 baking dish,
bake at 350° for 30-45 minutes. Then sprinkle the topping
mixture over the sweet potatoes and bake another 15-20 minutes
Topping Mixture
2 Cups Crisp Rice cereal
1/2 C. chopped pecans or walnuts
1/4 C. butter
1/2 C. brown sugar or Sucanat
