The Worlds of Katherine Kurtz

Sweet Potato Casserole

6 medium size sweet potatoes
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup milk
1/2 cup butter or margarine

Topping:
1/3 cup firmly packed brown sugar
1/3 cup finely chopped pecans
2 tablespoons all-purpose flour
2 tablespoons butter or margarine
(And/or mini marshmallows)

Cook sweet potatoes in boiling water 45 minutes to 1 hour or until tender.  Let cool to touch; peel and mash.  (NOTE:  You can also cook them in a microwave or oven if preferred.  The important thing is that you need cooked and peeled sweet potatoes to make the casserole.)

Combine mashed sweet potatoes, sugar, eggs, vanilla, milk, and 1/2 cup butter; beat at medium speed of an electric mixer until smooth.  (I just used a whisk and hand mixed it until not quite as smooth as a mixer could get it.  :D)  Spoon into a lightly greased 12 x 8 x 2 inch baking dish (or similar sized pan).

Combine brown sugar, pecans, flour, and 2 tbsp butter; sprinkle mixture over casserole.  (Personally, I've found this recipe does not yield enough pecan topping for me to cover the entire casserole as much as I'd like, and my daughter also is not fond of nuts, so what we do in our family is spread this sugared pecan mix over half the casserole and top the other half with miniature marshmallows.)

Because we don't like our dishes too sweet, I usually mash my sweet potatoes, and add butter, salt, cinnamon, nutmeg, and molasses and/or brown sugar according to taste.

Yeah, a lot of sweet potato casseroles are far too sweet to my tastes, too.  :)