Sweet Potato Casserole

What is better than a sweet potato dish that has a nutty crumb topping? This dish covers the sweet tooth and crunchy desires. Holidays in the south are filled with sweet potato dishes especially sweet potato pie. Who does not enjoy a pumpkin pie-like treatment, with brown sugar and vanilla with a deep caramel flavor, butter and eggs for a gooey richness. This recipe is bound to become a holiday staple.

Ingredients:

Filling:

3-4 large sweet potatoes peeled and cubed

1/2 stick butter (4 TBSP)

1/2 cup milk

1 tsp vanilla extract

2 eggs

Topping:

1/2 cup flour

3/4 cup brown sugar, packed

1/2 stick butter (4 TBSP)

3/4 chopped nuts (your preference)

Instructions:

Filling: Place the potatoes in a sauce pan. Bring the pan to a boil and simmer until the potatoes are fork tender (roughly 20 minutes). Drain and cool. Mash the potatoes. Mix potatoes, butter, milk, sugar, vanilla, and eggs. Place in a prepared greased 2 quart baking dish. Preheat oven at 350 degrees.

Topping: Combine flour, brown sugar and sugar in a bowl. Stir in pecans over the potato mixture. Bake for 30-40 minutes or until golden brown.

Enjoy hot or cool!