2- 30-ounce cans of mashed sweet potatoes, drained.
1 1/4 cups of sugar
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1 teaspoon cinnamon
1 teaspoon vanilla
4 eggs
1 cup milk
1 stick margarine, melted
Topping:
2 cups peanuts, chopped
2 cups brown sugar
2/3 of a stick of margarine, melted
2/3 cup flour
Combine all ingredients except those for the topping in a large mixing bowl. Place in greased 3-quart Pyrex dish.
Mix all ingredients for topping together.
Spread over top of
potato mixture.
Bake at 350 degrees for 35 minutes.
Serves 12.
Shirley Broussard, New Iberia from the 2007 cajun creole cookbook


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