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Gourmet Sweet Potato Classic

Reviewed: Sep. 4, 2012
Have been making this for years, taken from this website. Everyone loves it and always asks to have it made. I also cut the white sugar back to 1/3 c. and brown sugar to 2/3 c. and reduce the butter by a TBL or so. I do add a pinch of nutmeg. My mother sometimes makes it with canned sweet potatoes and it's still very good. She often will leave the pecans out of the topping also!
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