Sweet Potato Casserole

A friend gave me this recipe years ago-you'll always find it on our Thanksgiving table. I've cut the sugar and butter to nearly nothing (you can find the original recipe on Taste of Home and All Recipes). These potatoes are so deliciously sweet on their own, they really don't need much at all. This will nicely fit into one medium, round casserole dish. If you want to double it, just place it in a 9x13 baking dish. It's really good! One other note, I'm almost embarrassed to admit that I used to peel sweet potatoes first-until Martha Stewart showed how easily they slip off after cooking them. Just let them cool slightly, then peel.

Casserole:
2-1/4 to 2-1/2 pounds (about 4 cups)

sweet potatoes, cooked, peeled, mashed

2 tablespoons butter, melted (optional)

1/4 cup sugar (or to taste, I only add this for hubby :)

2 eggs, beaten

1/2 cup milk

1/2 teaspoon salt

1 teaspoon vanilla

Topping:

1/2 cup packed brown sugar

1/3 cup flour

3 tablespoons cold butter

1/2 chopped pecans

Optional Topping:

1/2 cup packed brown sugar

3 tablespoons cold butter

1/2 cup shredded coconut

1/2 cup chopped pecans

For the casserole, in a large bowl, combine mashed potatoes, butter, eggs, milk, vanilla, sugar and salt. Mix until smooth with a hand or stand mixer. Spread into a greased 1-1/2 quart casserole. For the topping, combine the brown sugar and flour, then cut in the butter with a pastry blender; add chopped pecans. For the coconut topping, cut the butter into brown sugar and coconut; add pecans. Sprinkle evenly over the potatoes. Alternatively, you can divide the topping in half and use half to sprinkle over half a layer of potatoes. Layer remaining potatoes on top and sprinkle with remaining topping. This is how my hubby, who is not a fan of sweet potatoes, loves this casserole! :) Bake at 375 degrees for 25 minutes or until heated through. Yields: 6-8 servings.