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6-8 large sweet potatoes
- Topping -
1½ - 2 cups chopped pecans 1 cup brown sugar, packed ¼ cup margarine, melted 1/8 teaspoon salt, optional 1 teaspoon vanilla Preheat oven to 350 degrees. Wash potatoes and bake for about one hour.
Cool until able to handle (axp. 15-20 minutes). While waiting for potatoes to cool, prepare topping: Mix together pecans,
sugar, margarine, salt and vanilla in a saucepan; bring to a full boil, stirring contstantly. Lower to medium heat
and cook for about two-three minutes. Turn off heat, but leave saucepan sitting on burner while preparing cooled
potatoes. Peel, slice and place potatoes in a buttered 9x13 inch baking dish. Then pour topping over potatoes and bake
for 10 minutes.
NOTE: So good you better make
an extra dish for safety!
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