Simple Sweet Potato Casserole

A Thanksgiving tradition. The original recipe came from a small, local weekly newspaper. Prep time includes peeling and cooking the sweet potatoes. Enjoy!

• Ready In: 1 hr
• Serves: 12
• Yields: 1 casserole

Ingredients

• 4 1⁄2 cups sweet potatoes, cooked and mashed
• 1⁄2 cup butter, melted
• 1⁄3 cup  whole milk
• 1  cup granulated sugar
• 1⁄2 teaspoon vanilla extract
• 2  large eggs, slightly beaten
• 1  cup light brown sugar
• 1⁄2 cup all-purpose flour
• 1⁄3 cup butter
• 1  cup pecans, chopped
• 1  tablespoon vegetable shortening, Crisco

Directions

1. Preheat oven to 350-degrees F. -- then, grease a 9" x 13" baking dish with the Crisco.
2. In a large bowl, mix together the mashed sweet potatoes, the 1/2 cup melted butter, milk, granulated sugar, vanilla extract, and the eggs. Spread this mixture into the greased baking dish.
3. In a medium-sized mixing bowl, mix together the brown sugar and the flour. Cut in the 1/3 cup of butter until the mixture is crumbly, then add the pecans and stir them in as well. Sprinkle this blend over the sweet potatoes.
4. Bake for 25 minutes in the 350-degree F. oven, or until it is golden brown.
5. Allow this dish to "rest" for about 10 minutes prior to serving.