Sweet Potato Casserole

I started making this dish back in high school and I love it.  I have no idea where I originally found the recipe as I have it written on a scrap of paper in my recipe binder.  I should probably transfer the recipe to something that will last.  I love sweet potatoes but not with marshmallows.  This one is wonderful and has a nice crunchy top.  I took it to 2 Thanksgiving meals this year and it was well received all around.  Even better I had sweet potatoes left from my last CSA portion earlier in November.

 

  Ingredients   3 cups of mashed sweet potatoes (usually about 4 large potatoes) 1/4 C brown sugar 1/4 C granulated sugar 2 T butter 2 eggs 1 tsp vanilla 1 tsp nutmeg 1 tsp cinnamon 1 5 oz can evaporated milk   Topping 1/2 stick butter, melted 1/2 C chopped pecans 1 C crushed corn flakes 3/4 C brown sugar       Peel & boil sweet potatoes until very tender.   Then mash. Add all ingredients through evaporated milk to sweet potatoes and mix well together. In a separate bowl, mix all ingredients for topping together. Spread sweet potato mixture into casserole dish - I usually use a 9x5 dish Top with topping mixture. Bake at 350 degrees for 25-30 minutes.
 This is my absolute favorite Thanksgiving side.  I like it so much I make it at Easter too!  Enjoy it!