This is the BEST Sweet Potato Casserole I have ever tasted. This is one of my most requested casseroles especially for Thanksgiving. Using the real butter, real vanilla,and brown sugar makes a huge difference to the flavor. Much richer tasting. Yummy!
Peel baked sweet potatoes @ 3 lg potatoes- blend potatoes in large mixer bowl-add butter,sugar,evaporated milk,eggs and vanilla in this order. Blend well and pour into greased 8x11 dish.
Topping: 1 Cup LIGHT Brown Sugar
1/3 C COLD REAL BUTTER
1 Cup Chopped Pecans
1/3 C. Flour
Blend with a fork (until crumbly) and sprinkle on top of casserole.
Bake at 350 till set @ 35 minutes. If it starts to get too dark place foil loosely across the top.
Tip: If you make the night before leave off the topping. Next morning cook in oven w/o topping w/foil on till halfway set-take foil off-put topping on and bake till brown with foil off. ENJOY! Delicious! You can double this recipe just put in 9x13 pan or 2 small pans.