Sweet Potato Bake

Growing up, my mom always made the marshmallow covered sweet potatoes. I never ate them (unless you consider picking off the toasted marshmallows, eating them). I don't like my sweet potatoes, overly sweet. Since I didn't eat them, I continued making them the way I saw my mom make them when I got married. Kevin enjoyed them. Quite a few years ago, I stumbled across this recipe in one of my Taste of Home magazines and it has been a staple on our table every Thanksgiving and Christmas ever since. Everyone loves it and I've been known to sample a spoonful every now and again.

Sweet Potato Bake
3 cups cold mashed sweet potatoes (prepared without milk or butter)
1 cup sugar
1/2 cup milk
1/4 cup butter or margarine, softened
3 eggs
1 teaspoon salt
1 teaspoon vanilla extract

Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
2 tablespoons cold butter or margarine

In a mixing bowl, beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth. Transfer to a greased 2 qt baking dish. In a small bowl, combine brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake uncovered at 325 degrees for 45-50 minutes or until golden brown!