This is for those that like their sweet potatoes sweet. It’s light and fluffy with a pecan streusel topping. It is adapted from Sweet Potato Casserole II. Here is the big version for the family holiday dinner/pitch-in but you could cut it in half for a normal sized dish.
Sweet Potato Casserole
2 large cans sweet potatoes, drained
1/2 c. butter/margarine, melted
1/3 c. milk
1 c. white sugar
1 tsp. vanilla
1 tsp. fresh ground nutmeg
2 eggs, beaten or 1/2 c. egg substitute
1 c. light brown sugar
1/2 c. flour
1/3 c. butter
1/2 tsp. fresh ground nutmeg
1 c. pecans, chopped
In large mixing bowl mash the sweet potatoes with a mixer. Add the melted butter, milk, sugar, vanilla, nutmeg, and eggs one ingredient at a time mixing well. Mix on high for one minute after all ingredients are mixed in.
Spread the mixture in a greased 10×15″ baking dish.
In a medium bowl mix the brown sugar and flour. Cut in the butter until the mixture is crumbly. Stir in the nutmeg and pecans. Sprinkle over the sweet potato mixture.
Bake at 400* for about 30 minutes.