I got this recipe from a friend about 7 years ago. I made it many times since. It's a great alternative to Marshmallow-Topped Sweet Potato Casserole. My mother-in-law called yesterday to see if I was going to make it on Thursday. I guess I can consider it "my" dish at Thanksgiving. Enjoy!

Ingredients

6 medium-size sweet potatoes (about 3 lbs.)
3/4 cup sugar
1/3 cup milk
1/4 cup butter or margarine, melted
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 large eggs, lightly beaten
1/3 cup firmly packed brown sugar
1/3 cup finely chopped pecans
2 tbls. all-purpose flour
2 tbls. butter or margarine, softened


1. Cook sweet potatoes in boiling water to cover 30 to 40 minutes or until tender. Let cool to touch; peel and mash potatoes.

2. Combine mashed sweet potatos, sugar, and next six ingredients in a large mixing bowl; beat at medium speed with an electric mixer until smooth.

3. Spoon mixture into a lightly greased 2-quart casserole.

4. Combine brown sugar and remaining ingredients; sprinkle over sweet potato mixture.

5. Bake at 350 degrees for 30 minutes or until thoroughly heated.

Yields 8 to 10 servings.