SWEET POTATO CASSEROLE

This is another recipe that I copied out of a magazine years ago.

6 C mashed Sweet Potato
1/2 C Maple Syrup or Sugar
1/2 t Salt
2 Eggs
1/4 C Butter
1/2 t Vanilla
1/2 C Milk

Crumb Topping:

1/2 C Brown Sugar
1/3 C Whole Wheat Flour
1 C Pecans (I use more)
3 T Butter

Peel and cut up the sweet potatoes (about 3 extra large ones will do it), then steam until tender, 15-20 minutes. In a large mixer bowl beat sweet potato, syrup, salt, eggs, butter, milk, and vanilla. Mix until smooth. Place in a 9x12 pan.

In a blender crumb the pecans, then add sugar and flour. Pour out into bowl and mix in the 3 T butter until crumbly. Sprinkle over top of potatoes.

Bake @ 350 degrees F. for 35 minutes. Bake 45 minutes if made ahead and chilled.

Note: I use 1/2 of the crump topping reserving the rest for the next time I make the casserole.