Sweet Potato Casserole with Pecan Toppings

I have made this a couple of times for big groups of people and it is gone before I know it. It is a Thanksgiving must!!! I grew up never liking sweet potatoes/candied yams for thanksgiving. We all know the classic yams with marshmallows. Which for a kid may look enticing, but it wasn't for me. A few years ago my mom made this for thanksgiving and I was in love. She received the recipe from a great family friend. These are so great and so easy to make which makes thanksgiving dinner a little less crazy. The last time I made these I made them a day ahead and put them in the fridge and with foil and they kept great for when I baked them. So, grab a fork and give these a try you will not regret it!

Sweet Potato Casserole with Pecan Toppings
Cindy Haacke

3 large sweet potatoes (or yams)
1/2 cup melted butter
1/2 sugar
1/3 cup milk
1 tsp. vanilla
2 eggs

Toppings

1 cup light brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup pecans (cut up)

Boil sweet potatoes with skins until tender. Remove skins and cut off potato ends. Whip with electric mixer, stopping every so often to remove any strings that may collect on beaters. Add butter and sugar to warm potatoes and keep mixing until smooth. Add milk, vanilla and eggs. Mix well. Put in buttered casserole dish. Mix pecan topping and crumble on top of casserole. Bake at 350 for 25 to 30 minutes or until topping has melted.

Amanda's notes: I would definitely double this recipe.