Sweet Potato Casserole

Donna Hackett
Original Recipe from Susan Rutstein, RC Volunteers
Servings: 8

Ingredients

Sweet Potato Mixture:
4-5 sweet potatoes
½ stick butter
1 teaspoon vanilla
2 eggs, beaten
¾ cup Splenda

Topping:
1 cup Splenda brown sugar
½ cup flour
1 cup chopped pecans
1 stick butter, melted

Cooking Method

Sweet Potato Mixture:

1. Peel, slice and cook sweet potatoes until tender and drain. 

2. Add butter, sugar, vanilla, eggs and mix well. 

3. Place into a baking dish.

Topping:

1. Mix all ingredients in sauce pan over medium heat until blended. 

2. Pour topping mixture over potato mixture. 

3. Bake at 350° F. for 30 minutes or until the mixture bubbles.