Put potatoes in water and boil. Lower heat and cook 1 hour or until potatoes are cooked through (when you can stick a fork all the way through). Remove from water and let cool. Peel off skins and mash.
Mix potatoes, sugar, vanilla, milk, butter, and eggs in casserole dish. For topping, melt one stick butter. Add two cups brown sugar, 2/3 cup flour and 2 cups chopped pecans. Put on top of sweet potato mixture. Bake at 350F for 30 minutes.
2-3 potatoes should be plenty.
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 197 (44%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 145.2mg||45 %|
|Sodium 3240.6mg||112 %|
|Potassium 240.3mg||6 %|
|Total Carbohydrate 60.2g||18 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 58.4g|
|Protein 5.3g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 445
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