Sweet Potato Casserole

This has become one of my most requested recipes, so I will share it again before this Thanksgiving.

As Thanksgiving approaches, I would like to share one of my favorite holiday recipes. Many family traditions seem to center around food, and mine are no different. One dish I remember during the holidays when I was growing up is syrupy sweet potatoes covered in melted marshmallows. Thanksgiving and Christmas were the only times we ever had this and I absolutely loved it. Now I make a variation of that dish, which I think is even better. When making this casserole for a large crowd, double the casserole portion, use a deeper baking dish and increase the bake time to about 60 minutes, being careful not to burn the pecans.

Casserole Ingredients:

3 cups cooked sweet potato, mashed (1 large can, drained)

⅔ cup white sugar

2 eggs

½ stick butter, melted

¼ cup milk

½ t vanilla

½ t salt

Topping Ingredients:

1 cup brown sugar

½ cup flour

⅓ stick butter, softened

1 cup pecans

Directions:

Preheat oven to 350º.

For casserole, mix all ingredients together in a large bowl. Pour into baking dish.

For topping, mix brown sugar and flour together. Cut in butter then stir in pecans. Sprinkle topping over casserole mixture. Bake for 45 minutes, until top has browned a bit and casserole is set.