pecan-topped sweet potatoes

The picture really doesn't do this justice. Have I mentioned I have one 40 watt bulb in my kitchen to take pictures by? Ugh.

I had to put this on as a Thanksgiving recipe because it has become one of my favorite Thanksgiving dishes. I never thought that I would want to save room for the sweet potatoes, or that I would eat them without the marshmallows. Even the kids like this. Cali liked it so much she wanted it as a family home evening treat. It really is more of a dessert, but once a year one should be able to enjoy a side-dish like this.

Pecan-Topped Sweet Potatoes

3 cups cooked, mashed sweet potatoes

1 cup sugar

1/4 cup butter, melted

2 eggs, well beaten

1 teaspoon vanilla extract

1/3 cup evaporated milk

1/2 cup brown sugar

1/4 cup flour

2 1/2 tablespoons butter, melted

1/2 cup pecan pieces (I used walnuts because I have a walnut tree)

Preheat oven to 350 degrees. In a large bowl mix the first six ingredients and place into a 2-quart casserole. Combine last four ingredients and sprinkle on top of sweet potatoes. Bake uncovered at 350 degrees for 25-30 minutes, or until crispy.

(You can 1 1/2 times the recipe to make a 9x13 pan.)