Mom's Thanksgiving Sweet Potato Casserole

by Beth E. McDermott Harrington

Ingredients:

(Casserole Body):

3 c. cooked mashed sweet potatoes (approximately 5 potatoes)

1 c. sugar

1/4 c. softened butter

1/4 tsp. salt

1/2 c. evaporated milk

(Casserole Topping):

3/4 c. brown sugar

1/4 c. flour

1/4 c. butter (melted)

1 cup pecan halves

Preheat oven to 350 degrees. Combine the mashed sweet potatoes, sugar, softened butter, salt and evaporated milk. Mix until creamy. Spread into a buttered casserole dish. In a separate bowl, mix the brown sugar, flour, melted butter, and pecan halves. Crumble this mixture on top of the casserole. Bake at 350 degrees for 45 minutes.