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Trisha Yearwood's Home-style French Fries

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5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1/2 cup (1 stick) butter, at room temperature
1½ teaspoons vanilla extract
1/2 cup milk
Pinch of salt

Topping:
1 cup finely chopped pecans
1 cup brown sugar, packed
1/3  cup all-purpose flour
1/4 cup (one half stick) butter

Preheat the oven to 400°F.  Grease a 2 (one half)-quart baking dish with butter.

On a foil-covered baking sheet, bake the sweet potatoes for 1 hour or until they are soft.  When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, and mash until very smooth.  Add the eggs, sugar, butter, vanilla, milk, and salt.  Combine well with an electric mixer or hand mixer.  Turn the mixture into the baking dish

In a medium bowl, stir together the pecans, brown sugar, flour, and butter, until thoroughly combined.  Spoon the mixture over the sweet potatoes, making an even layer.  Bake the casserole for 30 minutes, or until slightly browned.  Let the casserole sit for 5 minutes before serving. 

 

Courtesy of Trisha Yearwood from “Georgia Cooking in an Oklahoma Kitchen”

 

 

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