Sweet Potato Casserole With Pecan Topping

Freezes well before or after cooking. Serves 8-10.

3 large sweet potatoes
1/2 cup butter, melted
1/2 cup sugar
1/3 cup milk
1 teaspoon vanilla
2 eggs
----TOPPING----
1 cup chopped pecans
1 cup light brown sugar
1/3 cup flour
1/3 cup butter, melted
1 teaspoon vanilla

  1. Peel and slice sweet potatoes into 1/4 inch slices. Cook in water and drain and mash.
  2. Beat with electric beaters, stopping every so often to remove any strings that may collect on beaters. Add butter and sugar to warm potatoes and continue mixing.
  3. Add milk, vanilla and eggs. Mix well and put in a buttered casserole dish about 8" x 12".
  4. Mix the Pecan Topping ingredients and crumble over top of casserole. Bake 30 minutes at 350.

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