Casserole
Ingredients
- 1 29-ounce can sweet potatoes
- 1 15-ounce can sweet potatoes
- 1 stick butter, melted
- 1 teaspoon salt
- 3 eggs, beaten
- 1 small can evaporated milk
- 1 teaspoon cinnamon
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/3 cup apricot brandy
Preparation
Mix all ingredients together with mixer until very well blended. Spread in a large, shallow casserole dish.
Topping
Ingredients
- 1 ¾ cups flour
- 1 cup brown sugar
- 1 cup chopped pecans
- 1 stick butter, melted
Preparation
Mix topping ingredients in same bowl with mixer until crumbles. Spread crumbles evenly over top of casserole. Bake at 350 degrees for 1 hour or until just turns brown on top.
