Sweet Potato Casserole

I HATE sweet potatoes, but apparently I make that best sweet potato casserole ever made.  I wouldn’t know because I have never tried it!!  When I first started making it, it was way too sweet.  With my husband’s help I altered my original recipe to make it what it is today.  Instead of the traditional marshmallow topping, which my husband HATES, this has a crumbly, nutty topping. We celebrate Thanksgiving Day with our dear friends and I am required to bring this every year!!

SWEET POTATO CASSEROLE

INGREDIENTS:
3 cups mashed sweet potatoes, fresh or canned (I always use canned)
1/2 c. white sugar
1/3 c. melted butter
1/2 t. cinnamon (Saigon cinnamon is my favorite)
1 t. vanilla
2 eggs

TOPPING:
2/3 c. flour
1 c. brown sugar  (I like dk. brown, but this is to your taste)
2 c. pecans
2/3 c. melted butter

Beat sweet potatoes, sugar, butter, cinnamon, vanilla and eggs.  They should be the consistency of brownie mix.  Try to get all of the lumps out of the sweet potatoes.  Pour into a buttered, 9X13 baking dish.

For the topping, stir dry ingredients together.  Add the melted butter & stir.  Spread on top of the sweet potato layer.  Bake at 350 degrees for 30-35 minutes.  Serve warm!

Enjoy!