After moving to Savannah I was introduced to this local fare at one of my first holiday dinners. It was served with turkey, cornbread dressing and giblet gravy, green beans, homemade rolls, and pumpkin pie. The sweet potato dish was the outstanding feature of the menu and I had to have the recipe! When I inquired about the dish, I was told it was one of Savannah's favorites, and I have made it for holiday dinners since that day. The topping is so much better than the usual melted marshmallows, that there is no comparison!

3 cups sweet potatoes, cooked and mashed
1/4 cup butter, melted
1/2 cup evaporated milk
3 eggs
1 cup sugar
1/4 teaspoon salt
Topping:
1/4 cup self-rising flour
2 tablespoons butter, melted
1/2 cup light brown sugar, tightly packed
1/4 cup pecans, chopped

Mix the first six ingredients together well (sweet potatoes, butter, evaporated milk, eggs, sugar and salt). Pour into a buttered baking dish. Top with the remaining ingredients (flour, butter, light brown sugar and chopped pecans), after blending these four ingredients by hand, using a pastry blender until the mixture is coarse and crumb-like. Sprinkle on top of the sweet potato mixture. Bake uncovered at 350 degrees F. until brown, approximately 15 to 20 minutes. Serve with holiday menu, or any time you feel like having a delicious treat!

RECIPES COLLECTED FROM TRAVELS COOKING PAGE MAIN INDEX PAGE

© 1998 Ann Johnson Donovan. All Rights Reserved. arsnova@worldnet.att.net
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May 22, 1998

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