Sweet Potato Casserole

I know this is a little late for Thanksgiving, but it's also tasty for Christmas dinner. My nephews call this stuff candy it's so yummy.

This recipe is fondly referred to as our "stolen casserole". We had been wanting to find a good version of sweet potato casserole and it was before the internet recipe explosion. Mom, sister and I were doing some Christmas shopping in the mall and decided to check the cookbook section in Waldenbooks. Well, we found what looked like a fabulous recipe, but the rest of the cookbook, eh, so not worth the money.

Waldenbooks doesn't have those cozy little nooks with chairs for you to sit, browse and drink your high dollar coffee, so we snuck around the store until we found a less crowded section. Mom and Sister stood guard while I frantically copied the instructions on a scrap of paper we found. Once done, we put the book back and made our escape, giggling the whole time.

Yeah, I know, we're wild and crazy girls.


Sweet Potato Casserole

2 1/2 pounds sweet potatoes, cooked (we use canned, drained and rinsed)
1 stick softened butter
1/2 cup sugar
1/3 cup milk
2 lg eggs, beaten
1 tsp vanilla
1/2 tsp nutmeg

Mix the above ingredients with mixer. Put in buttered dish.

Topping:
3/4 stick butter melted
1 cup brown sugar
1/2 cup all purpose flour
1 cup chopped pecans

Mix and then crumble on top of filling.

Bake at 350 for 35-40 minutes.