I was saving this for around Christmas time so that the recipe wouldn't get lost :) It would be a great addition to Christmas Dinner!
I told Casey he had to at least try it. He told me he wouldn't like it but ate some and IMMEDIATELY said "I hate to admit this, but this is really good." BAHAHAHAHA
The recipe came from my brother-in-laws mom. I only changed one thing. (oh and I doubled mine cause I accidently bought too many sweet potatos)
Sweet Potato Casserole
Preheat oven to 350
2 lbs fresh Sweet Potatoes (not yams)
1/2 c packed light brown sugar
1/2 c butter
2 eggs, lightly beaten
1/3 c milk *I used heavy cream because I had some leftover that needed to be used up.
1 tsp vanilla
4 oz chopped pecans (1 cup)
2/3 c packed light brown sugar
1/2 c flour
1/3 c butter - melted
Peel and cube potatoes and cover with cold water. Bring to a boil over high heat then reduce to medium simmer. Simmer 25 - 30 minutes - test for tenderness--should be easily pierced with fork but don't overcook. Drain, mash then use electric mixer for about one minute while adding the sugar, butter, eggs, milk and vanilla. Let set while making topping.
Topping: Combine pecans, sugar, flour - mix evenly. Stir in melted butter until evenly moistened.
In WELL BUTTERED 2 QT SHALLOW baking disk spread potato mixture. Sprinkle topping over potatoes. Bake uncovered at 350 for 40 - 45 min until knife inserted in center pulls clean.
Note: you can store the cooled cooked dish well covered in fridge for 1-2 days them bring to room temp and reheat covered for 30 min at 300.