Sweet Potato Casserole

I really like sweet potatoes. I prefer them on the savory and salty side rather than sweet. I refuse to eat them from a can, and I'd rather poke my eyes with a spork than put marshmallows on them.
This casserole is sweet. And delicious. I love it much too much.
It most definitely earned it's spot on the Thanksgiving traditional family menu.
I got this recipe from my church friend, who made it for a couple of Relief Society (our church's women's organization) functions. She has been making it for her family for over 35 years.
The last time I had it, my mother in law made it, and she only put 1/2 cup of sugar into it. It still tasted just as great. So, that's an option!

Sweet Potato Casserole  from Karen Niehaus 

Mix Together:

1 Large Can or 2 Cups Sweet Potatoes, Drained and Mashed

½ Stick Butter (4 Tbsp)

1/3 Cup Evaporated Milk

½ tsp. Salt

2 Eggs, Beaten

1 Cup Sugar

1 tsp. Vanilla

Place in a greased casserole dish.

Mix Topping Together:

½ Cup Flour

1 Cup Brown Sugar

1/3 Cup Butter

1 Cup Chopped Pecans

Spread loosely on top of potato mixture.

Bate at 350 degrees for 30-35 minutes.  Will bubble a bit.