4 eggs
250 ml milk 1 cup
125 ml butter, softened 1/2 cup
1.5 L sweet potatoes, cooked & mashed 6 cup
5 ml vanilla extract 1 tsp
5 ml salt 1 tsp
5 ml ground cinnamon 1 tsp
2 ml ground cinnamon 1/2 tsp
2 ml ground nutmeg 1/2 tsp
2 ml lemon extract 1/2 tsp
1 can sliced pineapple, drained (8 oz / 225 g)
50 ml pecans, chopped 1/4 cup
In a large mixing bowl; combine eggs, milk, butter, potatoes, vanilla, salt, cinnamon, nutmeg and lemon extract. Transfer to baking dish. Top with pineapple slices and pecans. Cover and bake in preheated 325 F (160 C) oven for 45 minutes.
Serves: 12