This side has been a favorite since my boys were very young. Thanksgiving without Sweet Potato Casserole, is not a Thanksgiving meal at all. I am reminded of the time when my son Connor, brought home seven camp counselors from various countries including Australia and Thailand over the July 4th weekend. He insisted I make for them our traditional Thanksgiving/fall meal… including this casserole. I think it is safe to say, they were all impressed as there were no leftovers to be had. The buttery, sweetness makes you think you are eating pie! It can be made in advance and heated on Thanksgiving day! I hope this can become a staple at your next family gathering.

Sandy’s Sweet Potato Casserole

Ingredients:

3 cups cooked sweet potatoes (6-8 baked)

*1 cup sugar

*1/4 cup milk

*2 eggs

*1 stick of butter

 For the topping:

*1cup brown sugar

*1/2 cup flower

*1 cup chopped pecans

 *3/4 stick of better

 *2 to 3 tbsp of water

Directions

Bake potatoes until soft.

Remove skins and mash.

Mix potato ingredients with the potatoes until smooth and creamy.

Pour into a baking dish.

Combine topping ingredients in a separate bowl.

Spread over the top of the potatoes.

Bake uncovered for 30 minutes in a 350° oven.