INGREDIENTS:


Filling:
3  15 oz. cans sweet potatoes     Topping:
1/4 cup (4 Tbsp) REAL butter      1 cup brown sugar, packed
1 cup sugar                       1/4 cup (4 Tbsp) REAL butter
1/2 tsp salt                      1/3 cup flour
3 eggs                            2 tsp cinnamon
1/2 cup creme, half & half or     1 cup or more chopped pecans
  milk
1/2 tsp, vanilla

Note:  If you triple this recipe, it will make enough for two
       13" x 9" x 2" pans/pyrex dishes.


DIRECTIONS:

Filling:

1. Heat potatoes to boiling, let boil for about 2-3 minutes
   and drain.  Take care not to burn yourself when draining.

2. Mash or blend with 1/4 cup butter.

3. Add sugar, salt, eggs, milk, and vanilla and mix well.

4. Pour into a 9" X 9" X 2" or similar sized casserole dish 
   that will leave about 3/4 to 1 inch at the top (room for 
   topping and expansion when baking).

Topping:

1. Mix brown sugar, butter, flour and cinnamon with fingertips 
   until crumbly.

2. Stir in nuts.

3. Carefully spread on top of sweet potato mixture and bake 
   uncovered on second rack from bottom at 350 degrees for 45 
   minutes to 1 hour or until middle doesn't wiggle much when 
   you shake the dish.  Be careful not to overtemp the oven or 
   it will burn the brown sugar topping.  Also, be sure to check
   on it at about the 30-minute mark - I usually have to "tent"
   a piece of aluminum foil over the pan to prevent the topping
   from burning - pecans can burn very easily.  If you do
   this, you will have to increase the baking time by 5 - 15
   minutes.


MARK'S TIPS:

This dish may be made the day before and refrigerated before 
baking.  It is very rich but guaranteed to send you home from 
a Thanksgiving get together with an empty dish!


Mark McGinness 
Oklahoma City, OK
Rev. 20141209


Don't miss St. Elijah Antiochian Orthodox Christian Church's
HUGE annual Mediterranean food festival every late October/
early November.  Go mark your calendar now and listen to the radio 
and TV or check their website or call the Church directly for dates 
& times. Be sure to take the Church tour and see the exquisite 
Byzantine iconography. Many of the members make delicious desserts 
like this that are for sale in the "Culinary Cupboard," but they 
almost sell out the first day, so go early the first day of the 
festival for the best selection.
http://www.stelijahokc.com
On Facebook, search for "St. Elijah Annual Food Festival"
http://www.antiochian.org
http://www.ancientfaith.com
405-755-7804
SE corner of NW 150th and N. May Ave.

And don't forget their sister church's festival every September:
Greekfest at St. George Greek Orthodox Christian Church
West side of N. Pennsylvania Ave. at NW 145th St.
http://www.saintgeorgeokc.org/
http://greekfestokc.com/
http://www.goarch.org
405-751-1885

For great Mediterranean food like you get at the festival,
eat at Nunu's Mediterranean Cafe and Market on westbound 
Memorial, 1/4 mile west of the May intersection.  Nunu is 
a member of St. Elijah's as are most of the employees and 
I used to cook there - tell them I sent you.  Warning - 
if you go during peak hours you'll have a good wait because
the place is very popular. Saturdays are always busy and 
they are closed on Sunday.  
Hours:  Mon-Sat: 11am-8pm, closed Sunday.