Sweet Potato Casserole

Back when I lived in northern Illinois, the holidays were a pretty big deal. My extended family would get together for a HUGE dinner with all the fixings. My Aunt made these rich, scrumptious sweet potatoes one Thanksgiving, and I begged her for the recipe. Maybe it will become one of your favorites too!

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Cook Time 30

Ingredients Method

Ingredients

1 large (40 oz.) can of sweet potatoes (no syrup), drained

1/2 c. white sugar

2 eggs, beaten4 T. butter, softened

1/2 c. half & half

1/2 t. vanilla extract

Topping:

1/2 c. packed brown sugar

1/3 c. all-purpose flour

3 T. butter, softened

1/2 c. chopped pecans

Method

Mix all ingredients together except topping.
Pour in a 9x13-inch buttered casserole pan.
For topping, mix flour and sugar, cut in butter until mixture is coarse; add pecans and sprinkle over potatoes.
Bake at 325F for 30 minutes or until topping is lightly browned. Serves 12.