- For The Filling:
- 4 c. Canned Sweet Potatoes
- 1/2 c. Sugar
- 2 Eggs Beaten
- 1/2 t. Salt
- 4 Tbsp. Melted Butter
- 1/2 c. Milk
- 1/2 t. Vanilla
- For The Topping:
- 1/2 c. Brown Sugar
- 1/3 c. Flour
- 3 Tbsp. Melted Butter
- 1/2 c. Chopped Pecans
Preheat the oven to 350 degrees.
Make the sweet potato filling. In a bowl mix together until smooth the canned sweet potatoes, sugar, beaten eggs, salt, 4 tbsp of melted butter, milk and vanilla. Fill each of the white ceramic ramekins with sweet potato filling.
Make the topping. Mix flour, brown sugar, 3 tbsp melted butter and chopped pecans in a separate bowl until the mixture is fully combined. Sprinkle the topping over the top of each of the mini sweet potato filled ramekins.
Place each ramekin on a large baking sheet and place in the oven. Bake for 30 min.
Preheat the oven to 350 degrees.
Make the sweet potato filling. In a bowl mix together until smooth the canned sweet potatoes, sugar, beaten eggs, salt, 4 tbsp of melted butter, milk and vanilla. Fill each of the white ceramic ramekins with sweet potato filling.
Make the topping. Mix flour, brown sugar, 3 tbsp melted butter and chopped pecans in a separate bowl until the mixture is fully combined. Sprinkle the topping over the top of each of the mini sweet potato filled ramekins.
Place each ramekin on a large baking sheet and place in the oven. Bake for 30 min.
