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Country Kitchen
February 1, 2013 Previous Recipe | Next Recipe
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SUE’S CHICKEN SALAD
MOUNTAIN DEW SALAD
PENNE PRIMAVERA
GOURMET POTATOES
FOOLPROOF STANDING RIB ROAST
SWEET POTATO CRUNCH
WILD PLUM MUFFINS
WILD PLUM TEA
LEMON CHEESE POUND CAKE
SWEET POTATO CRUNCH

3 cups peeled and mashed baked sweet potatoes
1 cup sugar
2 eggs, well beaten
½ cup melted butter
1 cup light cream
1 teaspoon vanilla extract
½ cup peanut butter
1 cup packed light brown sugar
½ cup butter, softened to room temperature
1/3 cup self-rising flour
1 ½ cups chopped pecans, toasted

In a large mixing bowl combine the first seven ingredients, beating until thoroughly combined. Spread into a 9- x 12-inch baking dish coated with non-stick spray.
In a separate bowl, combine remaining ingredients until crumbly and sprinkle over sweet potato mixture. Bake at 350F for 25 minutes. Yields 10 servings.





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