Sweet Potato Casserole

Ingredients

• 3 1/2 cups sweet potatoes, mashed
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/4 cup buttermilk
• 1/2 cup butter, melted
• For the topping:
• 1/3 cup flour
• 1 cup pecans, chopped
• 1/3 cup butter, melted
• 3/4 cup packed brown sugar

Preheat oven to 375 degrees F. Grease a casserole dish (about 2 1/2 quart size).

Combine the sweet potatoes, sugar, eggs, vanilla, buttermilk and butter in a medium bowl using an electric mixer or by stand.

Pour into your casserole dish.

Bake for 25-30 minutes. (Or if you want to make the dish ahead of time, cover and store in the fridge up to 2 days. Take it out and bake uncovered.)

While it is baking, make the topping. Combine the flour, pecans, butter and brown sugar in a small bowl. When the casserole is done baking remove from oven and sprinkle topping over the top. Bake for an additional 10-15 minutes. 

Let it sit for about 30 minutes before serving.

Notes: Milk will work if you don't have buttermilk. For sweet potatoes-- wash, dry, and pierce with a fork. Place on a baking sheet and bake for 30-45 minutes at 375 degrees F or until it passes a fork test. Let them cool, then peel the skin off or cut open and scrape out the insides. You can also use canned yams if pressed for time.