Sweet Potato Casserole

 4-5 large sweet potatoes (orange yams)

3 large eggs

1/2 cup evaporated milk , or substitute cream, or half and half

1 teaspoon vanilla extract

1/2 cup granulated sugar

1/2 teaspoon salt

1/4 cup butter , melted

For the topping:*

3 Tablespoons butter

1/4 cup all-purpose flour

1 cup light brown sugar

1 cup pecans , chopped

Cook Potatoes: Place the sweet potatoes in a large pot.  Add enough water to the pot to cover the potatoes a little more than half way. (You will need at least 3-4 inches of water but the water will not completely cover the potatoes!) Bring the water to a boil and then turn the heat to a medium simmer.  Cover and simmer until they feel tender when poked with a fork. It may take 20-40 minutes to cook your sweet potatoes depending on the size of the potatoes, but you don't want them to be mushy.

Peel Potatoes: Drain water and place sweet potatoes on a plate or cutting board to cool down.  Once they are cool enough to handle, peel and discard the skin from the potatoes and place potatoes in a large mixing bowl.

Mix: Add eggs, evaporated milk, vanilla, sugar, salt, and butter and mash everything together until smooth. I start with a potato masher, and then use an electric mixer on low speed, for about 45 seconds, to get the mixture smooth.

Pour mixture into a lightly greased casserole dish. Anything around the size of an 8×11'' , 9×13'' or even a deep dish 10'' pie pan will work.

Make Topping: Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture. 

Bake at 350 degrees F for 35-40 minutes.

Store leftovers in the refrigerator for 4-5 days.

Notes

Topping: To add a marshmallow topping instead, top the casserole with a layer of miniature marshmallows and bake for about 25 minutes, or until the marshmallows are puffy and browned. 

Make-Ahead Instructions: You can prepare this easy sweet potato casserole recipe 1-2 days in advance. First make the filling and smooth into your baking dish. Make the topping, but store seperatly. Add topping before baking. Here are some other great Make-Ahead Thanksgiving recipes.

Freezing Instructions: Prepare the sweet potato casserole completely, but don’t bake it. Cover with a double layer of aluminum foil and freeze for up to 3 months.  Thaw overnight in the refrigerator. Allow it to come to room temperature for 30 minutes on the counter before baking.

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