Sweet Potato Casserole
|Sweet potatoes||6 Medium|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Pecans||1⁄3 Cup (5.33 tbs), finley chopped|
|All purpose flour||2 Tablespoon|
Cook sweet potatoes in boiling water 45 minutes to 1 hour or until tender.
Let cool to touch; peel and mash.
Combine sweet potatoes, sugar, eggs, vanilla, milk, and 1/2 cup butter; beat at medium speed of an electric mixer until smooth.
Spoon into a lightly greased 12 x 8 x 2 inch baking dish.
Combine brown sugar, pecans, flour, and 2 tablespoons butter; sprinkle mixture over casserole.
Bake at 350° for 30 minutes.