Senator richard b. russell's sweet potato pudding
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sweet Potatoes, mashed |
| 1 | cup | Granulated Sugar |
| 2 | Eggs, beaten | |
| 8 | tablespoons | Butter, at room temperature |
| 1 | tablespoon | Vanilla Extract |
| 1 | cup | Light Brown Sugar |
| ½ | cup | All-Purpose Flour |
| 8 | tablespoons | Butter, melted |
| 1 | cup | Pecans, chopped |
Directions
* Heat oven to 350 F.
1. Butter a casserole dish. Mix the sweet potatoes, granulated sugar, eggs, room temp. butter and vanilla together and put into the dish, smoothing to top.
2. Make topping by combine the brown sugar and flour. Mix in the melted butter and spread over the potato mixture. Sprinkle on the chopped nuts. Bake about 40 mins, or until top is browned.
Will serve 6 at dinner or 12 as part of a buffet.
Submitted by Joyce Holmes to section on the GEORGIA MOUNTAIN FAIR of Hiawassee, GA. Fair dates: begins 1st Wed of August, for 12 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking