Fruit Cake
For the Filling: – 4 cups mashed sweet potatoes (about 4–5 medium) – 1/2 cup granulated sugar – 2 large eggs – 1/2 cup milk – 1/4 cup unsalted butter (melted) – 1 teaspoon vanilla extract – 1/2 teaspoon ground cinnamon – Pinch of salt For the Topping: – 1/2 cup brown sugar – 1/3 cup all-purpose flour – 1/3 cup unsalted butter (softened) – 1 cup chopped pecans
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
In a large bowl, mix mashed sweet potatoes, sugar, eggs, milk, melted butter, vanilla, cinnamon, and salt until smooth and well blended.
Pour the sweet potato mixture into the prepared baking dish and spread evenly.
In a separate bowl, combine brown sugar, flour, softened butter, and chopped pecans. Mix until crumbly.
Sprinkle the pecan topping evenly over the sweet potato mixture.
Bake for 30–35 minutes, or until the top is golden brown and the filling is set. Let cool slightly before serving.
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