Thanksgiving Sweet Potato Casserole

By: Joy Boudreau (compliments of in-laws)

4 cups hot cooked, mashed sweet potatoes

1/3 cup milk

1/3 cup butter (5.5 Tablespoons)

3/4 cup sugar

1 egg

2 teaspoons pure vanilla extract

Topping

1/3 cup butter (5.5 Tablespoons)

1/2 cup light brown sugar

1/2 cup flour

3/4 cup chopped pecans

Hot cooked, mashed sweet potatoes. Buy 4 or 5 large sweet potato tubers (available in autumn in most markets). Using a vegetable peeler, peel off the skin, remove any dark spots, and wash clean. Cut each peeled tuber into 4 or 5 chunks using a cleaver or sturdy knife. Carefully slip into a pot of boiling water, and maintain a very low boil for 15-20 minutes. Test potatoes with a fork--they should be firm-soft through to the middle, but not mushy. Drain all water in a colander. Transfer to a wide bowl, mash with a mixer, remove any hard pieces, and measure out 4 cups.

Casserole. Add butter first to the sweet potatoes; when it is melted, add the milk, sugar, egg, and vanilla. Blend together with an electric mixer; pour into a 2-quart casserole dish or a 9 inch square baking dish (glass or ceramic; do not use metal).

Topping. Soften the butter (do not melt it) and mix topping ingredients together with a fork or by hand. If the topping globs together too much, refrigerate it until it can crumble between your fingers. Sprinkle over sweet potato mixture. Bake uncovered at 350 degrees F for 25 minutes.

Serves 8-10; will keep in a refrigerator for one week or more; can be reheated in oven or microwave.