We had this mouth-watering casserole just last week at a dinner party in Vero Beach. It was a hit, along with the marinated pork loin and the broccoli slaw and the custard-topped cake. Eight of us savored the food and the lively, congenial conversation — the evening ended much too quickly. Thanks, Sharon!
2 large cans of sweet potatoes
2 large anjou pears, cored and chopped into large pieces
1/2 C brown sugar
1/2 stick butter
1 t cinnamon
1/4 C flour
1/2 C pecans
Spray casserole dish with Pam. Place potatoes and pears in pan. Mix sugar, butter, flour, cinnamon, and pecans and sprinkle over top of dish. Bake at 400 F for 30 minutes.