Sweet Potato Casserole

Great new twist on an old holiday favorite. A woman and church shared this with me many years ago. Even if you aren't a yam fan, you'll find you love this!

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 9x13 casserole

Ingredients

• 1 (29 ounce) can sweet potatoes or 3 -4  medium fresh sweet potatoes
• 3⁄4 cup butter
• 2  eggs
• 1⁄2 teaspoon vanilla
• 1 1⁄2 cups sugar
• 1  cup evaporated milk

• topping

• 1  cup  crushed  corn flakes
• 1⁄2 cup brown sugar
• 1⁄2 cup pecans
• 1⁄2 cup butter

Directions

1. Boil sweet potatoes in large sauce pan until hot (or tender if using fresh).
2. Drain and mash with mixer.
3. Cream into potatoes: eggs, milk, butter, sugar, vanilla.
4. Pour into 9x13 baking dish.
5. Bake 20 minutes at 400°.
6. While baking potatoes: Melt 1/2 cup butter.
7. Add brown sugar to butter, nuts and cornflakes.
8. Mix well.
9. Remove potato casserole from oven at the completion of first baking time.
10. Cover top with cornflakes/nuts/brown sugar topping.
11. Bake an additional 15 minutes.
12. * Divide for smaller portions. Freezes well.
13. ** If you add too much milk, then add more potatoes. A common mistake is to add the whole can of evaporated milk instead of one cup.