Sweet Potato Casserole

With the Holidays just around the corner, I figured I better start adding the recipes for all of my wonderfully rich casseroles. This sweet potato dish is a staple in my home each Thanksgiving. I hope you enjoy it as much as I do!

Ingredients:

4 cups of cubed sweet potatoes
1/2 cup cane sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons softened butter
1/2 cup milk (I use almond or soy)
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.