Sweet Potatoes

4 cups sweet potatoes, peeled and cubed

2 eggs, beaten

½ cup sugar

½ cup milk

4 tablespoons butter, softened

1 teaspoon vanilla

½ teaspoon salt

Pecan Topping

½ cup brown sugar, packed

½ teaspoon cinnamon

⅓ cup flour

3 tablespoons butter, softened

½ cup chopped pecans

Preheat the oven to 325 degrees. Prepare sweet potatoes; place sweet potatoes in a medium saucepan and cover with water. Cook over medium heat until tender. Drain and transfer to a large bowl. Mash drained sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla and salt until smooth. Transfer to a 2.5 quart baking dish.

Make topping: mix brown sugar, cinnamon and flour together in a medium bowl. Cut in butter with a pastry cutter until mixture is coarse. Don’t overmix. Stir in pecans. Sprinkle topping over sweet potato mixture.

Bake for about 30 minutes until the topping is lightly browned.

I have made sweet potato casserole a few times over the years. It is a great dish to have during your Thanksgiving dinner. I hope you would consider making it for your family.

Blessings,

Terri