Sweet Potato Delight

Delicious!

Recipe from Mom

4 c. mashed cooked sweet potatoes
¼ c. brown sugar
¼ c. butter, room temperature
1 tsp vanilla
2 beaten eggs, room temperature
1/3 c. milk

1. It's best to cook the sweet potatoes the day before you make this casserole. Cover a baking sheet with aluminum foil. Spray with foil with cooking spray. Pierce 4 large sweet potatoes with a fork. Wash and scrub the skins of the sweet potatoes. Bake at 350 for 2 hours (check at 1 hour and 30 minutes and see if the sweet potatoes are tender). When the potatoes are tender, take them out of the oven and let them cool. Peel the skins off (they should come off very easily if they are cooked thoroughly). Put them in a bowl in the refrigerator covered.

2. When are ready to bake, combine all ingredients in a bowl and place in a casserole dish.

Topping:

¾ c. light brown sugar
½ c. flour
1/3 butter
1 c. chopped pecans

Sprinkle over potatoes. Bake at 350 for 30 to 35 minutes until bubbly.