Special Sweet Potato Casserole

Sweet Potato Mixture:
3 cups mashed sweet potatoes (can substitute w/ canned sweet potatoes)
1 cup sugar—if using canned sweet potatoes, reduce this amount*
½ tsp. salt
1 tsp. vanilla
2 eggs-well beaten
½ cup (1 stick) butter, melted

Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans (I use about 2 cups, because I like lots of pecans)
1/3 cup butter, melted

* I use half brown sugar and half granulated white sugar.

Crust: Combine brown sugar, flour, pecans, and butter in mixing bowl and set aside.

Sweet Potato Mixture: Preheat the oven to 350°F. Combine the sweet potatoes, sugar, salt, vanilla, eggs, and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into a buttered baking dish. Sprinkle/spread the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes (uncovered). Allow to set at least 30 minutes before serving. Makes 8-10 servings

~Kerrissa