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.

Crock pot Sweet Potatoes

From: Lynaya
1 Can Sweet Potatoes Drained (40 oz)
1/2 cup Apple Cider
1/3 cup butter melted
2 T butter melted
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Black Pepper
2 Eggs Beaten
1/3-2/3 cup chopped pecans
1/3 cup brown sugar
2 T Flour

lightly grease slow cooker. Combine Sweet potatoes, apple cider, 1/3 cup melted butter, salt, cinnamon and pepper in large bowl. Beat in eggs. Put mixture in slow cooker.

Combine pecans, brown sugar and flour with 2 T melted butter in a small bowl. Add to the Top of the potato mixture. Cover and cook on high for 3 to 4 hours.