Filling:
5 lbs cooked sweet potatoes (2 large cans)
6 T butter, softened or melted
6 T brown sugar
1/4 t vanilla
2 eggs, beaten
1/4 c evaporated milk or whipping cream, or even eggnog!
3/4 Jack Daniels
1/2 t cinnamon
1/2 t nutmeg

Topping:
6 T brown sugar
6 T butter
enough GF flour to make a crumble
pecan halves

Whip the sweet potatoes in a mixer. Add all the other filling ingredients. Spoon into a 9 x 13 baking dish.

Cream the butter and sugar for the topping, and add flour. Spread on potatoes.

Bake for 30 minutes at 325, or 20 minutes at 350 – depending on what else you’re squeezing into the oven with it! Arrange the pecan halves on top and bake another 10 or 15 minutes to toast them.


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