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Chef with red wine glass


Serves 8.

2 28-ounce cans sweet potatoes, drained and mashed
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup brown sugar
4 tablespoons melted butter
1/2 cup chopped pecans
1 cup crushed cornflake crumbs

Cooking Directions
In large bowl, mix together well the potatoes, sugar, eggs, vanilla and salt.

Place mixture in a 13x9-inch greased baking dish.

In medium bowl, mix together the brown sugar, melted butter, pecans and crumbs.

Sprinkle the crumb mixture evenly over the top of the potatoes and bake at 350 degrees F. for 30 minutes.
Serve hot.

Serving Suggestions
This isn't the sticky-sweet of marshmallow-topped sweet potatoes from most childhood memories of sweet potatoes.

You can even add a couple tablespoons of orange juice to give a slight citrus flavor.

Nutrition Facts
Calories 401 calories; Protein 6 grams; Fat 12 grams; Sodium 390 milligrams; Cholesterol 69 milligrams; Carbohydrates 70 grams; Fiber 5 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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