Sweet Potato Casserole

Karine & Bryan. This is one of our absolute favorites, but it is not low fat! It is from our Southern Living cookbook.

6 medium-size sweet potatoes (we prefer yams)

½ c sugar

2 eggs

1 t vanilla extract

1/3 c milk

½ c butter or margarine

1/3 c firmly packed brown sugar

1/3 c finely chopped pecans

2 T all-purpose flour

2 T butter or margarine

Cook the sweet potatoes in boiling water for 45 minutes to 1 hour until tender. Let them cool then peel and mash. (I prefer to peel them before cooking so I can cut them in smaller pieces so they cook faster.) Combine the sweet potatoes, sugar, eggs, vanilla, milk and ½ c butter. Beat at medium speed with an electric mixer until smooth. (If you don’t scrape the beaters it takes out most of the strings if there are any) Spoon into a lightly greased 12x8x2 inch baking dish.

Combine brown sugar, flour and 2 T butter. Then stir in pecans. Sprinkle mixture over the casserole. Bake at 350° for 30 minutes. Serves 8.