Sweet Potato Casserole

This is a Roberts family tradition every year and it's the BEST! So good, Michael made it for our ward Thanksgiving and everyone has been begging for the recipe ever since. Enjoy!!

Sweet Potato Casserole
FILLING:
2 lbs sweet potatoes (about 4), peeled and cubed into 1" cubes
1/2 c. packed light brown sugar
1/2 c. butter
2 eggs, lightly beaten
1/3 c. milk
1 tsp. vanilla extract

TOPPING:
4 oz pecans, chopped (about 1 cup)
2/3 c. packed light brown sugar
1/2 c. all purpose flour
1/3 c. butter, melted

For filling, in large pot combine potatoes with enough cold water to cover; over high heat bring to a boil. Reduce heat to medium; simmer until potatoes are tender, 30 minutes. Drain: mash until smooth. Let stand until cooled slightly, 15 minutes. Preheat oven to 350. Butter 2 qt baking dish. In bowl combine potatoes, with next 5 ingredients. Spread mixture into baking dish. For topping, in a large bowl combine pecans, sugar and flour; stir in butter until mixture is combined. Sprinlke pecan mixture over potato mixture. Bake until top is browned and mixture is set in center, about 40-45 min.

Your time in kitchen: 15 minutes
Ready to serve in: 1 hr, 40 min

TIP: This dish can be made ahead. It stores well in the refigerator for as long as 4 days. Just reheat before serving.