Sweet Potato Casserole

I first made this in Los Angeles visiting Jill and Ryan when Vera was born.  Ryan was making his fabulous grilled brisket and chicken.  This was a delicious side using "white" sweet potatoes that I found at their local gourmet market called Bristol Farms.  At Thanksgiving, I made it again using yams.  

Both ways, a winner.  Here it is ready to go in the oven.

4 cups sweet potatoes, cubed (I used 4 potatoes)

1/2 cup white sugar

2 eggs, beaten

1/2 teaspoon salt

4 tablespoons butter, softened

1/2 cup whole milk

1/2 teaspoon vanilla extract

Topping:  (I doubled this for Thanksgiving for extra crunch)

1/2 cup brown sugar

1/3 cup flour

3 tablespoons, softened

1/2 cup chopped pecans

Preheat oven to 325.  Put sweet potatoes in a medium saucepan and cover with water.  Cook over medium high heat until tender then mash.

In a large bowl, mix together sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla.  Mix until smooth.  Place in a 13 x 9 baking dish.

In a medium bowl, mix the brown sugar and flour.  Cut in the butter until the mixture is coarse.  Stir in the pecans.  Sprinkle the mixture over the sweet potato mixture.

Bake for 30 minutes or until the topping is lightly browned.