I am sharing this recipe again this year because it is my favorite holiday side dish. I just finished preparing it for our dinner tomorrow and I cannot wait to eat it along with the other delicious thing we will be having for Thanksgiving dinner tomorrow.

Ingredients

• 4 cups sweet potato, cubed*
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 tsp cinnamon
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk

• 1/2 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium-high heat until tender; drain and mash. (or use canned yams and skip this step altogether.)
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, cinnamon, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
3. In a medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

*If you’re using fresh sweet potatoes, you’ll need four to six sweet potatoes to get four cups, depending on their size. One 15-ounce can of sweet potatoes is equal to one cup of fresh sweet potatoes. 

If you try it, please let me know!  I have a feeling that you will love it too!