Ingredients
2 1/2 cups sweet potatoes cooked and run through a ricer or food mill
2 cups of russet potatoes cooked and run through a ricer or food mill
1/2 cup butter, melted
1/3 cup whole milk
1 cup white sugar
1/2 teaspoon vanilla extract
1 teaspoons nutmeg
1 teaspoon cinnamon
2 eggs, beaten
Topping
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans
Preparation
DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, mix together mashed sweet potatoes, and russet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish.
In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
Bake for 25 minutes in the preheated oven, or until golden brown.
