Mom’s Sweet Potatoes

My Mom has been making these sweet potatoes for as long as I can remember, but it was only this year that I decided I like them. I made these for a lunch at work and they were a hit!

Mom’s Sweet Potatoes

Filling
1 large can (30-oz) sweet potatoes, drained
2 eggs
1/2 c evaporated milk
1 cup sugar
1 tsp nutmeg
1 tsp cinnamon
1/2 c. butter, melted

Topping
1 stick butter, melted
1/2 c brown sugar, packed
3/4 c Golden Graham cereal, crushed
3/4 c pecan pieces

Preheat oven to 325 degrees.

Combine all filling ingredients and mix using a handheld mixer or stand mixer. Mix until mostly smooth. (There will be some lumps.) Pour into 8×8 pan. In a separate bowl, combine ingredients for topping and mix together. Pour topping evenly over filling. Bake at 325 for 45-60 minutes. The middle should not be jiggly. If the topping gets too browned, put aluminum foil over dish until finished baking.

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