Sweet Potato Casserole

2 eggs

4-5 medium sweet potatoes (boiled, peeled, and mashed)

   or canned sweet potatoes, but make sure they aren’t seasoned

      (about 3 cans – weight of yams in each can around 18.6 oz.)

1 cup sugar (I cut this back a bit – good either way)

½ cup evaporated milk

½ cup melted butter (and use real, salted butter)

1 teaspoon vanilla

Beat sweet potatoes until fluffy.  Add sugar, eggs, milk, butter, and vanilla.  Beat until fluffy again.  Place in buttered dish.

Topping

1 cup brown sugar

1/3 cup flour

½ cup butter

1 ½ cups chopped pecans

Combine sugar and flour – cut in butter with pastry blender or fork – stir in nuts.  Crumble this mixture on top of sweet potatoes.

Bake at 350 degrees for 35 – 45 minutes.  (watch it carefully – sugar can darken quickly)

Remove from oven and let sit for 30 minutes before serving.