Thanksgiving's Greatest Hits - Sweet Potato Casserole

I've made many sweet potato casserole recipes, but this year's recipe was especially good. It comes from one of my favorite bloggers, Pioneer Woman; she calls them Soul Sweet Taters. I think it was the milk that made the sweet potatoes so light in texture. These are very sweet; you could reduce the sugar by 1/4 cup with no problem. I made a couple of small changes to the recipe.

Sweet Potato Casserole

4 whole Sweet Potatoes

1 cup Sugar (can use less)
1 cup Milk
2 whole Eggs
1 teaspoon Vanilla Extract
1 teaspoon Salt
1 cup Brown Sugar
1 cup Pecans, chopped
½ cups Flour
6 T. Butter

Preparation Instructions
Wash 4 sweet potatoes and bake them in a 375-degree oven until fork tender, about 45-50 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher or a large fork, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped, ½ cup flour, and 6 T. of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown. You can bake this before the turkey goes in the oven and reheat before serving - even in the microwave.