The Farmer Family Cookbook

< Picture 1 of 1 >

We all look forward to Stephanie Sundseth bringing her awesome sweet potatoes to Thanksgiving dinner each year! This is her recipe.

Ingredients

• 60.3 large boiled sweet potatoes
• .750.0375 cup butter
• .50.025 cup heavy cream
• 30.15 eggs
• 1.50.075 tsp vanilla
• .660.033 cup flour
• 20.1 cups brown sugar
• 10.05 cup sugar
• Pecans, chopped (optional)

Steps

1. Reserve 1/4 cup butter and 1 cup brown sugar and nuts for topping. Combine to make a crumble mixture.
2. Mash potatoes with butter and beat in remaining ingredients. Top with crumble mixture. Bake at 375F for 1 hour or until hot and bubbly.