Pecan Sweet Potato Casserole

Happy Thanksgiving. Here is a recipe that is a family favorite of mine. If you are tired of the same ole' sweet potatoes with the marshmallows on top, you'll love this recipe.

Pecan Sweet Potato Casserole

3 cups mashed cooked sweet potato (about 2 1/4 pounds)

1/3 cup firmly packed brown sugar

1/3 cup of skim milk

2 tablespoons butter, melted

1 teaspoon vanilla extract

1/2 teaspoon salt

2 lightly beaten egg whites

Topping:

1/2 cup firmly packed brown sugar

1/4 cup all-purpose flour

2 tablespoon chilled butter

1/2 cup of chopped pecans

1. Combine the first seven ingredients in a large mixing bowl and stir well.

2. Spoon mixture into a square baking dish coated with cooking spray

For the topping

1. Combine 1/2 cup brown sugar and flour in a bowl.

2. Cut in 2 tables of butter until it resembles coarse meal. A pastry cutter works well, or a food processor.

3. Stir in chopped pecans.

4. Sprinkle over top sweet potato mixture evenly.

Bake at 350 for 30 minutes.

Yields 8 - 1/2 cup servings

I usually double this recipe if we are having a large gathering.