Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.
1/4 cup evaporated milk
1 teaspoon vanilla extract
3 tablespoons butter, melted
1 (29-ounce) can Bruce’s Sweet Potato Casserole with (4-ounce) can
Pecan Crumb Topping:
4 tablespoons butter, softened
Preheat oven to 350oF. Combine milk, vanilla, eggs, melted butter and casserole mix, blending well.
Place topping in separate bowl; cut in softened butter and mix until crumbly.
Pour mixture in 9- by 9- by 2-inch baking dish; sprinkle with topping.
Bake 35 to 45 minutes.
Got a great recipe? If so, email yours to Lifestyles Editor Heather R. Breaux for publication in the Herald-Guide’s “Cook’s Corner.”