Thanksgiving Sweet Potatoes

From: Lynaya Hernandez (Wendy's Friend)

Ingredients

8 cups (8 or 10 large) sweet potatoes (do not use canned)

1/2 cup white sugar

4 eggs, beaten

1teaspoon salt

2 tsp. cinnamon

2 tsp. nutmeg

8 tablespoons butter, softened

1cup evaporated milk

2 teaspoons vanilla extract

Topping:

1/2 cup packed brown sugar

1/3 cup all-purpose flour

3 tablespoons butter, softened

1/2 cup finely chopped pecans

Directions

Preheat oven to 375 degrees. bake sweet potatoes in foil for 60-90 minutes until soft.  Once they are cooled, no need to peel, just spoon-out the soft insides.

In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, cinnamon, nutmeg, milk and vanilla extract. Mix until smooth. Transfer to a buttered 9x13 inch baking dish.

In medium bowl, mix the brown sugar and flour. Cut in the butter with a fork until the mixture is coarse. Stir in the pecans. Sprinkle the mixture evenly over the sweet potato mixture.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Sugar coated pecans

1 tablespoon egg white
2 cups pecan halves
1/4 cup sugar
2 teaspoons ground cinnamon

In a bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat. Spread in a single layer on an ungreased baking sheet. Bake at 300'F for 30 minutes or until browned. Cool on waxed paper.

Easy Pecan Logs

Recipe By: Wendy Connors

Ingredients
1/3 Cup Butter
1/2 tsp Salt
1/3 Cup light Corn Syrup
1 (16 oz) pkg Powdered Sugar
1 tsp Vanilla Extract
2 Cups Chopped Pecans

Directions
In large bowl, blend together butter, corn syrup, vanilla and salt.
Add Sugar and mix well, knead with hands and shape into rolls about 2 inches long and 1/2 inch thick. Roll in crushed pecans and refrigerate until ready to serve.