Sweet Potato Casserole
Sweet potato casserole is good anytime of the year, don’t just have it for Thanksgiving. Sweet potatoes are covered with a lovely pecan sweet crust. This recipe is by Virginia McDowell. Jefferson City, Mo. 1984.
4 C. mashed sweet potatoes
1 C. white sugar
1 tsp. vanilla
4 large eggs
1 stick melted butter
1/3 C. milk
1 C. coconut (optional)
Topping
1/2 C. firmly packed brown sugar
1/4 C. flour
1 C. chopped pecans
2 1/2 Tbsp. butter
1 C. white sugar
1 tsp. vanilla
4 large eggs
1 stick melted butter
1/3 C. milk
1 C. coconut (optional)
Topping
1/2 C. firmly packed brown sugar
1/4 C. flour
1 C. chopped pecans
2 1/2 Tbsp. butter
Beat casserole ingredients in mixer until well blended. Put unto a 2-qt. long casserole dish that has been well greased with butter. Mix and spread topping ingredients over the sweet potato mixture. Bake in 350 degrees oven for 55 minutes.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
I fixed this for my family and they enjoyed it so much they ate it for dessert as well. Thanks for sharing we love the broccoli casserole as well.