Sweet Potato Casserole with Pecan Topping

This past Sunday's dinner menu for 260 was:
Pork Loin with Parsley Pesto (50 pounds)
Sweet Potato Casserole (55 pounds)
Sauteed Green Beans with Shallots (35 pounds)
Yeast Rolls (240)
Carrot Cake with Cream Cheese Frosting (5 Full pans)

I thought I would share with you how much volume of food the kitchen staff and I prepare for a typical Sunday night. And you wonder how we stay so lean and fit! Yep, you lug around 40-50 pounds of boiling sweet potatoes in a pot or a full sheet pan of pork loin, you will feel like Mrs. Brawny, too. And my doctor say this doesn't count as exercise! Bet, he never worked in a commercial kitchen in his life!

Pecan-Oatmeal topping to give a little crunch to sweet potatoes.

Don't you just love the beautiful color of freshly cooked sweet potatoes?

Sweet Potato Casserole
3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter

1/2 cup brown sugar
1/3 cup flour
1/3 cup oatmeal, old fashioned
1/3 cup melted butter
1 cup chopped pecans

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.

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