Thanksgiving Sweet Potato Casserole

Ingrédients

3 cups baked and peeled sweet potatoes

3/4 cup sugar

1/2 cup butter

2 eggs, beaten

1 tsp vanilla

1/3 cup Pet milk (evaporated)

Topping:

1 box light brown sugar

1/2 cup self-rising flour

1 cup chopped pecans

1/3 cup melted butter

Instructions

Mix first 6 ingredients together using a hand mixer and put in greased casserole dish.

Mix topping ingredients until crumbly and put on top of sweet potato mixture. Store in jar in refrigerator if there is extra topping. Bake 30 to 45 minutes at 350 degrees F. Or 325 degrees in convection oven.

Notes

Can be made 3 to 4 weeks ahead of time - to freeze - do not add topping baking. Pre mix topping and store in fridge in large ziplock bag. Pour sweet potato mixture in greased baking dish and wrap well with seran wrap and place in freezer. When ready to bake - remove all seran wrap and cover with greased foil. Bake at 325 degrees for about 30 minutes - remove from oven and spread topping over top. Leave uncovered and bake for about 20 to 30 minutes until heated through and topping has browned.