Sweet Potato Pie With a Twist

My mother gave me this sweet potato recipe for my first Thanksgiving dinner I cooked as a Mrs., even my mother-in-law liked it! Depending on how you use your topping, you could make this for a with dinner dish or a dessert. It has gotten me through quite a few office pot-lucks as well.

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 3  cups mashed sweet potatoes (1 lg, 1 sml can of yams)
• 1⁄2 cup white sugar
• 1⁄2 cup  softened butter
• 2  eggs
• 1  teaspoon vanilla extract
• 1⁄3 cup milk
• 8  ounces  crushed or drained pineapple

• topping ingredients

• 1⁄2 cup butter
• 1  cup brown sugar
• 1⁄2 cup flour
• 1  cup  chopped pecans

Directions

1. Mash your sweetpotato/yams then whip in sugar, softened butter, vanilla and milk.
2. Beat eggs separately and stir into sweetpotato mixture.
3. Fold in crushed/drained pineapple and then spread into a glass casserole dish. Set aside to wait for topping.
4. Pre-heat oven to 350 degrees.
5. Topping: melt butter in a double boiling pot. When water is boiling and butter is melted, stir in brown sugar.
6. When fully combined, whisk in flour, until lump-less. Fold in pecans to make a paste.
7. Spread your topping over the casserole about 1/2 inch thick.
8. Bake at 350 for approximately 25min until the topping is gently bubbling.