Praline Caramel Sauce

1/2  c butter
1/2   c whipping cream
1 1/2  c brown sugar
1/4   c coarsely chopped pecans
2  T corn syrup

In saucepan melt butter, stir in brown sugar and corn syrup. Bring to a boil,
cook until sugar is dissolved stirring constantly. Stir in whipping cream and
bring to 2nd boil. Remove from heat and stir in pecans. Drizzle over the hot
cheesecake. It is great over ice cream and pound cake.

 

Brown’s Sweet Potato Casserole

3 cups sweet potatoes (baked and mashed)
1 cup white sugar
1/2 cup melted butter
2 eggs, beaten
1 tsp vanilla
1/4 cup evaporated milk
1 cup brown sugar
1/4 cup flour
3 Tbsp. melted butter
1/2 cup pecans, chopped

Preheat oven to 350 degrees. Mix potatoes, white sugar, butter, eggs, vanilla,
and evaporated milk with a hand mixer. Spoon into a 2 qt. casserole dish. In
another bowl mix the brown sugar, flour, butter, and pecans with a wooden spoon.
Sprinkle on top of potato mixture. Bake for 35 to 40 minutes. Serves 8-10.