Sweet Potato Casserole

By Rachel Bailey

Preheat oven to 325

3 cups of sweet potatoes mashed (about 3 small to medium sized sweet potatoes)

1 cup of sugar
½ cup of milk

¼ cup of butter

1teaspoon of salt

1teaspoon vanilla

Peel and cut sweet potatoes into one inch cubes and cook in boiling water about 13 minutes or until easily mashed with a fork. Let cool to room temperature. Mash sweet potatoes and measure three cups. Combine remains ingredients with sweet potatoes with an electric mixer place in casserole dish.

Topping

½ cup of brown sugar

½ cup of chopped pecans

¼ cup of flour

2 tablespoon of butter

Combine brown sugar, pecans, flour together. Melt butter and then add to sugar mixture. Combine until well mixed. Then sprinkle on top of sweet potato mixture.

Bake for 45-55 minutes.