Sweet Potato Casserole

Here it is! My highly coveted recipe for sweet potatoes. I don't usually share this recipe with people, but it is so good and my family requests this dish every holiday. My husband was so sweet and told me that I make the best sweet potatoes and that my cooking doesn't get the credit that it should from family members.

Now he's not talking about my children. He's talking about siblings and such. I don't mind though. I just figure they are jealous that they can't cook as well as me. Funny thing is I got the recipe from my sister in law and I just tweaked a little to make it a little easier to prepare. Now everyone raves about her dish, but never about mine.

So I decided to share my recipe for my highly requested sweet potatoes. I'm sure you'll love them too. You can make these a few days in advance of your dinner. Just keep it covered and refrigerated.

Sweet Potato Casserole before baking.

Sweet Potato Casserole
7-8 sweet potatoes
1/4 t salt
1/4 + 2 T butter
3 eggs
1 1/2 t vanilla
3/4 t cinnamon
3/4 C sugar
3 T half and half or milk
1/4 + 2 T soften butter
1/4 C + 1 t brown sugar
3/4 C pecans, chopped

Peel sweet potatoes and boil until potatoes are done. Drain the potatoes and  mash them in the kettle. Add the salt, butter, eggs, vanilla, cinnamon, sugar and half and half. Mix well. Transfer mixture to a 9 X 13 pan. In a medium bowl combine softened butter, brown sugar and pecans. Mix with fingers to a course meal and sprinkle on top. You may cover and store in the fridge until ready to bake. Bake 35 minutes until topping is crisp. and lightly brown.