Sweet Potato Casserole

Thanksgiving is always a special time of year for me.  It gives me a chance to spend a special evening with friends at my annual 'friends-giving' dinner.  My amazing friend Marni first introduced me to this concept when she moved back to our home city after living for years in LA. She wanted to continue a tradition started when she was out there so we set off to start our own annual gathering.  Over the years the faces may have changed but the basics are always there - good friends, good food and good times.  

With Marni's return from LA she also brought back a recipe for sweet potato casserole that has played a leading role in all of our dinners from the outset.  The sweet potatoes are great on their own but it is really all about the topping.  Double up the topping and you won't regret it!  This recipe will likely become a staple at all  your family and friend gatherings and I hope you enjoy it as much as I do!

For the sweet potatoes

3 cups cooked, mashed sweet potatoes

1/2 cup sugar

2 eggs, beaten

1/2 tsp salt

1/2 stick butter, melted

1/2 cup milk

1 1/2 tsp vanilla

For the topping

1/2 cup brown sugar

1/3 cup flour

1 cup chopped pecans

1/2 stick butter, melted

(topping can be doubled for extra crumble)

Preheat oven to 350 Degrees.

Combine all sweet potato ingredients in a large bowl and mix to combine well.  Grease a 9x11 glass baking dish. Spread mixture evenly in the dish.  

In a small bowl mix together topping ingredients.  Crumble topping over sweet potatoes and bake for 35 minutes.  Let rest 5 minutes before serving.