Sweet Potato Casserole

Sweet Potatoes:

*6 medium Sweet potatoes, wash, cooked and mashed
*1/2 cup Sugar
*1/2 teaspoon Vanilla
*3 tablespoons Buttermilk
*1/4 cup Salted Butter, melted, if sweet potatoes aren’t warm

Pre-heat oven to 350*F.

Bring a stock pot of water to boil on medium heat, add washed sweet potatoes and cook until tender when poked with a fork or cook in oven or microwave as desired. Drain off hot water, cool slightly and peel off skins.

Place cooked, peeled sweet potatoes into electric stand mixer using the paddle attachment on low-medium speed and mix until smooth and add the remaining ingredients.

Place sweet potato mixture in a casserole dish sprayed with cooking spray, add the sweet potato mixture and bake for about 25 minutes. (You can make these the night before, cover and refrigerate and bake the next day adding the toppings after baking.)

Pre-heat the oven at 375*F. oven.

Topping:

*4 tablespoons Flour
*1/2 cup Pecans
*1/4 cup Butter, softened
*1/2 cup Brown Sugar

Mix with a fork to a crumbly consistency and sprinkle onto top of the prepared sweet potatoes. Add topping after baking sweet potatoes and bake for an additional 10-15 minutes or until top is slightly brown and crunchy.

Enjoy!

Lindy