Sweet Potato Casserole

From the kitchen of: Angela Cronin

5-6 Fresh Sweet Potatoes

¼ cup butter (I half this)

1 cup sugar (I half this)

½ tsp salt

1 tsp vanilla extract

2/3 cup evaporated milk

2 eggs

Peel, dice and boil potatoes until soft. Drain and add remaining ingredients. Beat until smooth. Pour into 9x13” dish.

Topping

3 Tbsp butter

1 cup brown sugar (I half this)

1/3 cup flour

½ cup chopped pecans (I double this)

Sprinkle topping on potato mixture and bake at 350’ for 45 min.