I have never made this recipe so tweak it as necessary. And yes, I do believe that this recipe is at least tripled for our family gathering! But just looking at it, I would be tempted to add some ground spices to the sweet potatoes (nutmeg, cloves, cinnamon) and richen it by using half-and-half instead of the milk (since I don’t buy whole milk). If you do make adjustments, then sample mixture PRIOR to adding the raw eggs.
Sweet Potatoes with Pecan Topping
3 cups sweet potatoes, cooked and mashed
¼ cup milk1/3 cup butter, melted
1 tsp. vanilla
2 eggs, beaten
½ tsp salt
TOPPING:
1 cup pecans, chopped1 cup brown sugar
3 Tbls flour
1/3 cup butter, melted
1 cup coconut, optional (the family had never prepared it with coconut)
Mix mashed sweet potatoes, milk, butter, vanilla, eggs and salt. Spoon into a 1 ½ quart oiled casserole.
Combine topping ingredients and sprinkle over sweet potatoes. Bake at 375° degrees F. for 25 minutes.Serves 6.
Enjoy!