Although my father was raised in Jacksonville, Florida, he was actually born in Cordele, Georgia. In memory of my father, I am sharing this recipe straight out of the Heart of Cordele cookbook. This is an awesome dish to have with Thanksgiving dinner or any other family get together.
3 c. mashed cooked sweet potatoes
1/2 c. milk
2 eggs
1 tsp. vanilla
1 c. sugar
1/2 tsp baking powder
Topping:
1 c. light brown sugar
1/2 c. self-rising flour
1/2 stick butter, melted
1 c. chopped pecans
Mix together and pour into 9 x 13 baking dish. Mix topping ingredients and sprinkle over top of potatoes. Bake at 350 degrees for approximately 25 minutes.
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