Sweet Potato Casserole
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2010-12-24

Ingredients
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1 1/2 lb sweet potatoes (I use the ones they call 'yams')
1/2 cup sugar
1/2 cup milk
1 beaten egg
3 Tbs butter, cubed
1 tsp vanilla

1/2 cup brown sugar
1/3 cup flour
2 Tbs butter
1/2 cup pecan pieces
Pecan halves (optional)

Directions
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Scrub and peel sweet potatoes.  Cut off and discard any woody portions
and ends.  Cut potatoes into cubes.  Cook, covered in a small amount
of boiling water for 25-35 minutes or until tender.  Drain.

Combine milk, sugar (I omit this, but you could just use less if you
want), egg, 3 Tbs butter and vanilla in a bowl.  Stir into hot sweet
potatos with a wooden spoon to break up potatoes, but not completely
mash them.  Put mixture into a greased 2 qt square baking dish.
Combine brown sugar and flour.  Cut in 2 Tbs butter until mixture
resembles coarse crumbs.  Stir in pecan pieces and sprinkle over
potato mixture.  Bake uncovered at 350 for 25 minutes or until set.
Garnish with pecan halves, if desired.  Makes 8 side-dish servings.