Sweet potato casserole is good anytime of the year, don’t just have it for Thanksgiving.  Sweet potatoes are covered with a lovely pecan sweet crust.   This recipe is by Virginia McDowell. Jefferson City, Mo. 1984.

Sweet Potato Casserole

Yield: 8 servings.

4 C. mashed sweet potatoes
1 C. white sugar
1 tsp. vanilla
4 large eggs
1 stick melted butter
1/3 C. milk
1 C. coconut (optional)
Topping
1/2 C. firmly packed brown sugar
1/4 C. flour
1 C. chopped pecans
2 1/2 Tbsp. butter

Beat casserole ingredients in mixer until well blended. Put unto a 2-qt. long casserole dish that has been well greased with butter. Mix and spread topping ingredients over the sweet potato mixture. Bake in 350 degrees oven for 55 minutes.