Follow these steps for perfect results
margarine
softened
sugar
sweet potatoes
canned
milk
vanilla
brown sugar
flour
pecans
chopped
margarine
melted
Preheat oven to 350°F (175°C).
Cream together 1/4 cup margarine and 1/2 cup sugar until light and fluffy.
Add 1 (23 oz.) can of sweet potatoes, 1/2 cup milk, and 1 teaspoon vanilla to the creamed mixture.
Mix until thoroughly blended.
Pour the sweet potato mixture into a buttered 1 1/2-quart baking dish.
In a separate bowl, combine 1/2 cup brown sugar, 1/3 cup flour, and 1 cup chopped pecans.
Cut in 1/4 cup melted margarine until the mixture resembles coarse crumbs.
Sprinkle the pecan crumble topping evenly over the sweet potato mixture.
Bake in the preheated oven for 30 minutes, or until golden brown and bubbly.
Expert advice for the best results
Top with marshmallows during the last 5 minutes of baking for extra sweetness.
Add a pinch of cinnamon or nutmeg to the sweet potato mixture for warmth.
For a smoother texture, mash the sweet potatoes before mixing.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve warm in a decorative bowl or individual ramekins.
Serve as a side dish for Thanksgiving or Christmas dinner.
Pair with roasted meats or poultry.
Enhances the sweetness and nuttiness
Discover the story behind this recipe
Traditional holiday side dish
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