STREUSEL-TOPPED SWEET POTATO CASSEROLE

6 medium-sized potatoes (3 pounds)	
½ tsp ground nutmeg
¾ c sugar	
2 large eggs; lightly beaten
1/3 c sugar	
1/3 c firmly packed brown sugar
¼ c butter or margarine; melted	
1/3 c finely chopped pecans
1 tsp vanilla extract	
2 tbs all-purpose flour
½ tsp ground cinnamon	
2 tbs butter or margarine; softened

Cook sweet potatoes in boiling water to cover 30 to 40 minutes or until
tender.  Let cool to touch; peel and mash potatoes.  Combine mashed 
sweet potato, sugar, and next 6 ingredients in a large mixing bowl; 
beat at medium speed of an electric mixer until smooth.  Spoon mixture 
into a lightly greased 2-quart casserole.  Combine brown sugar and 
remaining ingredients; sprinkle over sweet potato mixture.  Bake at 
350° for 30 minutes or until thoroughly heated.  
Yield: 8 to 10 servings.

Back | Home | Recipe Index | Main Dishes