Sweet Potato Casserole

From my own family recipe archives.

Sweet potatoes:
3-4 1/2 cups sweet potatoes, cooked, peeled and mashed (about 4 lbs)
1 cup sugar
2 beaten eggs
3/4 stick butter or margarine
1/2 cup evaporated milk
1/2 teaspoon salt
1 1/2 teaspoon vanilla

Topping:
1/3 cup flour
1 cup chopped nuts (we prefer pecans or walnuts)
1/3 stick butter or margarine
1 cup brown sugar
pinch of salt

Preheat oven to 350. Mix all sweet potato ingredients and pour into a greased 9x13 baking dish. Mix topping ingredients in a separate bowl with a fork until crumbly. Sprinkle over sweet potatoes and bake, uncovered, for 30 minutes, or until topping is slightly crispy and bubbly.


Notes from Jill's Kitchen: Heaven. Sheer Thanksgiving heaven.