Try this variation of sweet potatoes next time you’re in the mood for a nice warm side dish!

Recipe: Autumn Potatoes

3 c. cooked and mashed sweet potatoes

1 c. sugar

½ tsp. salt

2 well-beaten eggs

½ stick margarine

½ c. milk

3 tsp. vanilla

TOPPING:

1 c. brown sugar

⅓ c. flour

1 c. broken pecans

½ stick margarine

Mix ingredients for casserole together and place in a 2 ½ quart casserole or 8×8-inch pan. Mix topping together and spread over top. Bake uncovered for 30 minutes at 350°.

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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.