Serves: 11
Total Calories: 327

2 (16-ounce) cans sweet potatoes, undrained
1/4 cup melted butter
1 cup sugar
1/2 teaspoon salt
2 eggs, well beaten
1/2 cup milk
1/2 teaspoon vanilla extract
------------------------------
TOPPING:
1 cup firmly packed brown sugar
1/4 cup butter
1/3 cup flour
2 teaspoons cinnamon
1 cup chopped nuts

In a saucepan, heat undrained potatoes to the boiling point. Drain. Mash potatoes with butter. Add next 5 ingredients and blend well. Turn into a 9-inch square glass baking dish.

Topping:
In a saucepan, combine brown sugar, butter, flour, and cinnamon. Heat gently over medium heat. Remove from stove and stir in nuts. Spread over sweet potatoes. Bake at 350° for 40 minutes. Can be made ahead.

Nutritional Facts:

Serves: 11
Total Calories: 327
Calories from Fat: 137

More Recipes from the The Recipe Hall of Fame Cookbook Cookbook:
Old Settler’s Baked Beans
Bean Chalupa
Lundi Red Beans and Rice
Sweet and Tangy Beans
Barbecued Green Beans
Pennsylvania Dutch Green Beans
Swiss String Beans
Hominy Cheese Casserole
Easy Corn on the Cob
Tennessee Fried Corn
Crusty Corn Casserole
Gourmet Potatoes
Ruth’s Smashed Potato Bites
Potatoes Appleyard
Creamy Grilled Potatoes
Cattlemen’s Club Twice-Baked Potatoes
Delicious Company Potatoes
Crusty New Potatoes
Pennsylvania-Dutch Potato Pancakes
Devonshire Potato and Mushroom Pie
Baked Sweet Potatoes and Apricots
Crunch-Topped Sweet Potato Casserole
Harvard Beets
Copper Penny Carrots
Carrots and Celery Au Beurre Tarragon
Honey-Glazed Pineapple Carrots
Spinach Madeleine
Spinach Casserole
Spinach Pie Superb
Spinach Stuffed Tomatoes
Spinach Soufflé
Broccoli Swiss Bake
Broccoli Soufflé Restaurateur
Onion Pie
Broccoli-Onion Deluxe
Vegetables in Wisconsin Beer Batter
Crowd-Pleasing Casserole
Holiday Squash
Pan-Roasted Vegetables
Zucchini Deluxe
Calabacitas
Eggplant-Zucchini Parmigiana
Stuffed Baked Eggplant or Mirlitons
Sherried Hot Fruit
Ye Olde Coffee Shop’s Pineapple Delight
Spiced Peaches
Beet Jelly