Classic Sweet Potato Casserole
1 cup brown sugar
1 1/2 cup plain flour
1 1/3 cup butter or margarine, melted
1 cup chopped pecans
3 cups cooked sweet potatoes (approximately 3 pounds raw sweet potatoes), peeled
1/2 cup sugar
1/2 cup (1 stick) butter or margarine, softened
1/3 cup milk
1 teaspoon vanilla extract
Preheat oven to 350°.
In a small bowl, combine the topping ingredients. Set aside.
In a large mixing bowl, mash the cooked sweet potatoes. Add the 1/2 cup butter or margarine, eggs, milk, and vanilla extract. Beat with electric mixer on medium speed until well blended.
Place sweet-potato mixture in a greased 9-x-13-inch baking dish. Crumble topping over sweet-potato mixture. Bake for 30 to 35 minutes.