Sweet Potato Casserole

Sweet Potato Casserole
Heather S

-3 cups cooked and mashed sweet potatoes (yams)...(I usually do about 1 large sweet potato for every cup the recipe calls for)
-2 eggs
-stick of butter
-1/2 c. sugar
-1 t. vanilla

-Wrap sweet potatoes individually in foil. Place on a baking sheet (sometimes they leak, and you don't want that at the bottom of your oven!). Bake at 400 degrees for about 1.5 - 2 hours.
-Once the potatoes are finished baking, I let them cool for about 10-15 minutes. They are still really hot, but it helps melt the butter really good. I put the stick of butter in the bottom of my mixing bowl.
-Peel potatoes (cut ends of, cut a slit the length of the potato, and peel the skin off.)
-Place potatoes in mixing bowl, on top of stick of butter.
-Once butter is melted, mix all of the remaining ingredients in. Beat with a mixer on low-medium speed. It won't take long for the mixture to be creamy.
-Bake at 350 degrees for 30 minutes.

(This recipe calls for an 8x8 pan. However, I generally double the entire recipe and cook in approx. a 9x13 pan. If you do double this, you'll want to make sure to double the topping recipe also.)

Topping:
1 c. chopped pecans
1/3 c. flour
1/3 c. melted butter
1/2 c. brown sugar

Use mixer to mix all ingredients together. Sprinkle on top of sweet potato casserole and return to oven at 350 degrees for another 15 minutes.