# Sweet Potato Casserole

Author: Debbie Breton

### Ingredients

- 121​ lb. sweet potatoes
- 21​ cup sugar
- 21​ cup milk
- 1 beaten egg
- 3 Tbsp. butter, cubed
- 1 tsp. Vanilla
- 21​ cup packed brown sugar
- 31​ cup all-purpose flour
- 2 Tbsp. butter
- 21​ cup pecan pieces
- Pecan halves (optional)

### Instructions

- Scrub and peel sweet potatoes.
- Cut off and discard woody ends.
- Cut potatoes in to cubes and cook, covered, in a small amount of boiling water for 25 to 35 minutes or until tender.
- Drain.
- Combine hot sweet potatoes, sugar, milk, egg, the 3 tablespoons butter, and vanilla.
- With a wooden spoon, stir to break up the potatoes, but not completely mash them.
- Put mixture into a greased 2 quart square baking dish.
- Combine brown sugar and flour; cut in the 2 tablespoons butter until mixture resembles coarse crumbs.
- Stir in pecan pieces and sprinkle crumb mixture over potatoes.
- Bake, uncovered, in a 350° oven for 25 minutes or until set.
- Garnish with pecan halves if desired.