I have made this Sweet Potato Casserole many times at Thanksgiving. Everyone loves this recipe. Be sure to check out my cookbook, All Time Favorite Recipes, for more recipes from family and friends. Enjoy!
1-1/2 lb. sweet potatoes
1/2 cup granulated sugar
1/2 cup milk
1 egg, beaten
3 Tbsp. butter, cubed
1 tsp. vanilla
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 Tbsp. butter
1/2 cup pecan pieces
Pecan halves (optional)
Peel sweet potatoes, and cut into cubes. Cook, covered, in a small amount of boiling water for about 30 minutes or until tender. Drain.
Combine hot sweet potatoes, granulated sugar, milk, egg, the 3 Tbsp. butter and vanilla. With a wooden spoon, stir to break up potatoes but not completely mash them.
Put mixture into a greased 2-quart square baking dish.
Combine brown sugar and flour; cut in 2 Tbsp. butter until mixture resembles coarse crumbs.
Stir in pecan pieces and sprinkle crumb mixture on top of potatoes.
Bake, uncovered, in a 350 degree oven about 25 minutes or till set.
Garnish with pecan halves, if desired.
Makes 8 servings as a side dish.
(Photo Credit: Pinterest)