Friday Recipe - Sweet Potato Casserole

I love this recipe! I am not a huge fan of the marshmallow topped sweet potatoes, but like this sweet potato casserole. It works well for holiday gatherings too because it can be made a day ahead and stored in the refrigerator, then when you are ready to eat it you can warm it in the oven or in the microwave.

Sweet Potato Casserole
INGREDIENTS:
4 c sweet potato, cubed
1/2 c white sugar
2 eggs, beaten
1/2 tsp salt
4 Tbls butter, softened
1/2 c milk
1/2 tsp vanilla extract

TOPPING:
1/2 c packed brown sugar
1/3 c all purpose flour
3 Tbls butter, softened
1/2 c chopped pecans

Preheat oven to 325 degrees.

Put sweet potatoes in a medium saucepan with water just enough to cover. Cook over medium-high heat until tender; drain and mash.

In a large bowl, mix sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 baking dish.

In a medium bowl, mix together brown sugar and flour. Cut in the butter until mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake for 30 minutes or until the top is golden brown.