Recipe of the Month
December 2007
A Variation on Ann’s & Carla’s
Texas Sweet Potato Casserole with Splenda
4 1/2 cups cooked mashed sweet potatoes
3/4 cup dark brown sugar splenda
3 eggs well beaten
3/4 cup milk
6 Tbsp. butter, melted
6 3/4 tsp. Vanilla
Topping:
3 cups dark brown sugar splenda
1/2 cup flour
2 cups chopped pecans
1/2 cup butter, melted
Directions:
Mix all ingredients (except topping) together. Pour into greased 3 quart casserole. Cover with topping. Bake at 350 F for 35 minutes.
Chef - Dennis Conley
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