6 medium sweet potatoes
1/2 tsp salt
1/2 cup water
Scrub potatoes, cut into big chunks.
Pressure cook 10 minutes, natural release.
When cool enough to handle, peel the potatoes and place in a mixing bowl.
Mash with a fork or a potato masher.
1 1/2 tsp. vanilla
3/4 tsp. cinnamon
1/3 cup sugar
1/4 cup cream, or half and half
Cream and mix until smooth. Spoon into a lightly greased 9x13 inch baking
1/2 stick of butter
3/4 cup light brown sugar
1/4 cup flour
1/2 cup chopped pecans (optional)
Put ingredients into a medium bowl, mix with 2 forks or a pastry blender
to the consistency of coarse meal. Stir in the pecans if using. Sprinkle
over the sweet potato mixture. Bake at 350 degrees for 30-45 minutes or
until the topping is crisp and lightly browned.
McKayla our great grand daughter came up to her Grandma and said I like that and pointed to the sweet potato casserole. She is not one for liking vegetables. It was nearly all gone, one little smidgen for a leftover. So it must have been a hit.