Sweet Potato Crisp - cooking recipe

Ingredients

6 medium-size sweet potatoes
1/2 c. margarine
1/4 c. all-purpose flour
1/2 c. firmly packed brown sugar
1 1/2 tsp. freshly ground pepper
1/4 c. evaporated milk
1/4 c. finely chopped pecans

Preparation

Cook sweet potatoes in boiling water 20 to 25 minutes or until tender. Peel and slice crosswise into 1/2-inch pieces. Place in a shallow, greased 1 1/2-quart casserole. Cut margarine into flour and brown sugar until mixture resembles coarse crumbs. Add pepper, milk and pecans. Mix well and spread over potatoes. Broil 6-inches from heat until bubbly, about 6 minutes. Yield: 6 servings.