Sweet Potato Casserole Recipe

[aerden]

I am making this for the Grace Episcopal Dinner Church Thanksgiving meal.

Ingredients
For the casserole:

• 1 (29 oz) can sweet potatoes, drained
  
• ½ cup salted butter, melted
  
• ⅓ cup milk
  
• ¾ cup sugar
  
• 1 tsp vanilla extract
  
• 2 eggs, beaten
  

For the topping:

• 5 tbsp salted butter, melted
  
• ⅔ cup brown sugar
  
• ⅔ cup all-purpose flour
  
• 1 cup chopped pecans
  

Instructions

1. Preheat oven to 350 degrees F. In a large bowl, mash the sweet potatoes and stir in melted butter, milk, sugar, vanilla extract and beaten eggs. Stir until combined well. Pour sweet potato mixture into a 2-quart (8-inch square) baking dish.
   
2. In a bowl, combine the melted butter, brown sugar, flour and chopped pecans. Use a fork or your fingers until mixture becomes small crumbles.
   
3. Sprinkle crumbles over sweet potato mixture.
   
4. Bake uncovered for 30-40 minutes until topping is golden brown. Let casserole cool for at least 15-20 minutes before serving. This is important as the casserole will set-up as it cools.