Sweet Potato Casserole

Topping

1 cup brown sugar or ½ cup of Splenda brown sugar

1/3 cup all-purpose flour

1 cup chopped pecans

¼ cup butter, melted

Sweet Potatoes

3 medium sweet potatoes

½ cup granulated sugar or Splenda

2 eggs

1/3 cup butter, melted

1 teaspoon vanilla extract

½ teaspoon salt

1. Make the topping. Combine brown sugar with flour in a medium bowl and mix by hand.
2. Add pecans and mix some more.
3. Pour in the butter and mix some more until the butter combined well with the mixture.
4. Set this topping aside.
5. Bake the potatoes in a preheated 400 degree F. oven for 1 hour.
6. Remove the meat of the potatoes and discard the skins. Do this by slicing the potatoes in half and removing the insides. (You can also boil the potatoes for 40 to 50 minutes or until you can easily stick a fork into them. Then drop the potatoes into ice water. Remove the skin).
7. Mash the potatoes until no lumps remain. This should yield about 3 cups of mashed sweet potato.
8. Preheat oven to 375 degrees F.
9. Mix sugar and eggs into the mashed sweet potatoes using an electric mixer.
10. Add melted butter, vanilla and salt and mix well for about 3-5 minutes until fluffy.
11. Pour sweet potato mixture into a greased casserole dish and smooth out the top.
12. Bake for 25 to 30 minutes or until top begins to lightly brown in spots.
13. Scoop the topping and spread over the top of the sweet potato.
14. Bake again for another 10 minutes or until the topping has browned slightly and sugar has caramelized.
15. Makes 8 servings.