Busters Recipes

Sweet Potato Casserole with Pecan Topping

2 (29 oz) cans sweet potatoes in syrup, drained & mashed
1/3 c butter, melted
1/2 c sugar
3 T light brown sugar
2 large brown eggs, lightly beaten
1 t real vanilla extract
1/2 t ground cinnamon
1/4 t ground nutmeg
1/3 c heavy whipping cream
3/4 c pecans, chopped
3/4 c firmly packed brown sugar
1/4 c all purpose flour
2 T butter, melted

Combine first 8 ingredients in a big glass bowl; beat at medium speed
with your electric mixer until smooth. Add the whipping cream then
stir well. Pour into a lightly buttered 3-quart slow cooker. Combine
pecans and remaining 3 ingredients in a small glass brown. Sprinkle
over the sweet potatoes. Cover and cook on high for 3 to 4 hours.

Makes 8 servings