Sweet Potato Casserole
3 c. sweet potatoes, mashed (about 2 large, or 3 medium)
2 eggs, beaten
1/2 c. white sugar
1/2 tsp. salt
1/2 c. milk
3 T. butter, melted
1 tsp. vanilla
3/4 c. brown sugar
1/3 c. flour
3 T. butter, diced
1 c. chopped pecans
Prepare sweet potatoes - peel and cube sweet potatoes and place in a large saucepan. Cover with water and boil until tender, about 15-20 minutes. Drain and mash. (This can be done ahead of time! Don't stress if it doesn't measure exactly 3 cups) Allow to cool slightly before continuing.
Preheat oven to 350 degrees. In a large bowl (or in the pot/pan you used to cook the sweet potatoes), combine eggs, sweet potatoes, white sugar, salt, milk, 3 T. melted butter, and vanilla. Mix until thoroughly combined. Place in an 8x8 baking dish.
In a medium bowl, combine brown sugar, flour, and chopped pecans. Add remaining 3 T. butter and rub into mixture until only small pieces remain. Sprinkle over the sweet potato mixture.
Bake at 350 degrees for about 40 minutes, until nicely browned.
Source: My mother-in-law, Debbie Nowland