Beths Recipes, Easter, Thanksgiving, Vegetables and Side Dishes
3 cans (16 oz. each) sweet potatoes, in light syrup, drained, mashed
1/2 cup log cabin syrup
1 tsp grated orange peel
1/3 cup flour
1/2 cup old fashioned or quick cooking oats, uncooked
1/3 cup firmly packed brown sugar
1/4 tsp ground cinnamon
1/4 cup (1/2 stick) butter
1/4 cup chopped pecans
Heat oven to 350 degrees. Mix sweet potatoes, syrup and peel until well blended, spoon into 1 1/2 quart casserole.
Mix flour, oats, sugar and cinnamon in medium bowl, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over sweet potatoes
A Thanksgiving and Easter staple in the Stout house. This is the ORGINAL recipe I used when first doing our immediate family Thanksgiving dinner.