Sweet Potato Surprise

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Sweet Potato Surprise

Sweet Potato Surprise
6 lb. yams
3/4 cup butter softened and divided
1/3 cup evaporated milk
1-1/2 cups sugar
3 eggs
1-1/2 tsp. vanilla extract
1-1/2 tsp. nutmeg
1 cup pecans chopped
1/2 cup flour
1/2 cup brown sugar
Prep time: 20 minutes, Cool time: 1 hour
Cook time: 1-1/2 hours

Peel yams and cut into chunks. Place in a large pot with water to cover and boil for 30 minutes or until tender; drain and cool for 1 hour. Preheat oven to 350°F and lightly butter a 13-by-9-inch baking dish. Place yams in a large mixing bowl and mash with the back of a spoon. Add 1/2 cup butter, evaporated milk, sugar, eggs, vanilla and nutmeg; mix well and spread in prepared dish. (Do not use a mixer.) In a small bowl, mix together remaining butter, pecans, flour and brown sugar with a spoon or your fingers. Sprinkle over yams and bake for 50 to 60 minutes.

Makes 12 to 14 servings.

Note: Despite its name, Kymberley prefers to make this dish with yams rather than sweet potatoes.
Nutritional Information:
(based on 13): 440 calories, 7 g protein, 13 g total fat (7 g sat.), 76 g carbohydrate, 7 g fiber, 47 g sugar, 85 mg cholesterol, 180 mg sodium, 9 points


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