My All Time Favorite Sweet Potato Casserole

This delicious sweet potato dish is a huge hit at our family Thanksgiving and Christmas get togethers. I can't go through my sister's door without this in hand. I hope you enjoy this recipe as much as we do! Preparation time does not include the time to bake the sweet potatoes.

• Ready In: 45 mins
• Serves: 15-20

Ingredients

• 6 -8  sweet potatoes
• 1⁄2 cup butter
• 2  eggs
• 1 1⁄2 cups sugar
• 3⁄4 teaspoon cinnamon
• 3⁄4 teaspoon nutmeg
• 3⁄4 teaspoon vanilla
• 1  cup evaporated milk

• Topping

• 1⁄2 cup butter (melted)
• 3⁄4 cup brown sugar
• 1  cup  chopped pecans
• 3  cups  crushed  corn flakes

Directions

1. To cook the sweet potatoes, I bake them completely and then let them cool. This usually takes about an hour at 350 degrees.
2. After they are cool enough to touch, I cut open the sweet potatoes and scoop out the insides. I scoop them right into the bowl for my mixer.
3. Add the butter, eggs, sugar, nutmeg, vanilla, and evaporated milk and mix together.
4. Cook in a 13 x 9 pan at 450 degrees for 15 minutes.
5. For the topping I put the chopped pecans, cornflakes, brown sugar, and melted butter in a gallon size baggie. I close the baggie and mix the ingredients together. (This also crushes the cornflakes at the same time.).
6. Pour the topping over the sweet potato mixture and bake at 400 degrees until bubbly. This usually takes 15-20 minutes.