Sweet Potatoe Casserole with Pecan Topping

Every year at work for Christmas we have a pot luck lunch. Everybody brings in a dish and we all get to taste other cook's creations. Lots of companies do this during the holidays and there are always favorites. One of the big hits this year was this sweet potato casserole that Jim Fincher from our mailroom brought in. His wife is a great cook. She was nice enough to send me the recipe so I could share it with you.

Sweet Potato Casserole with Pecan Topping
3 cups mashed sweet potatoes (1 large plus 1 regular can)
1/3 cup sugar
2 eggs
dash of salt
1-1/4 t. vanilla

Topping
1 cup brown sugar
1 cup chopped pecans
1/3 cup butter
1/3 cup flour

Drain sweet potatoes and put in medium bowl. Mash potatoes with electric mixer to remove all lumps. Add sugar, eggs, salt, vanilla and melted butter, beating until smooth. Pour into lightly sprayed casserole dish. Sprinkle with topping. Bake in 325 oven for 25 minutes until edges begin to set and topping is lightly browned.

**To double recipe add an extra two tablespoons of butter and bake 45-50 minutes.
Note - this can be made ahead. Put potatoes in casserole and refrigerate. Add topping and bake next day.

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