SWEET POTATO CASSEROLE WITH PRALINE

Potato Mixture:
3 large eggs
5 lbs. fresh sweet potatoes or yams, boiled, drained, peeled and
mashed, (6 cups)
2/3 cup granulated sugar
2/3 cup butter, melted
l/3 cup heavy cream
l tsp. vanilla
l/2 tsp. each ground nutmeg and allspice
Topping:
l cup packed light brown sugar
l/3 cup all purpose flour
l cup finely chopped pecans
l/3 cup butter cut in small pieces
For garnish: l2 pecan halves
Heat oven to 350. Grase shallow 2-qt. baking dish. Potato mixture:
Beat eggs in large bow. Stgir in taters until blended. Add remain-
ing ingredients; mix well. Spread evenly in prepared baking dish.
Topping: Mix sugar, flour & nuts in medium bowl. Work in butter with
hands until well blended. Sprinkle evenly over tater mixture. Bake
60 to 70 mins. until topping is browned & bubbling. Garnish with
pecan halves.
Makes 12 servings. Woman’s Day Nov. l987