Sweet Potato Casserole. This dish can be made ahead and refrigerated and then warm up before eating. I had this on my mission in North Carolina and we have had it each year since.
4 1/2 cups cooked and mashed sweet potatoes (or 3 cans drained- make sure you reduce your sugar)
1/2 c butter, melted
1/3 c milk
1/2 c white sugar
1/2 tsp vanilla extract
2 eggs beaten
1 c light brown sugar
1/2 c all-purpose flour
1/3 c butter
1 c chopped pecans (optional)
Preheat oven to 350, grease a 9x13 pan
In a large bowl, mix together mashed sweet potatoes, 1/2 c butter, milk, sugar, vanilla and eggs. Spread in pan. In a small bowl, mix together brown sugar, flour, butter, and nuts. Sprinkle over sweet potatoes.
Bake for 25-35 minutes or until golden brown.
