Sweet Potato Casserole

I'm not even going to go into the drama behind this casserole - let's just say that for once in my life I lost a culinary argument. This is NOT my grandmother's recipe - my granny made a fabulous concoction with brown sugar and topped with mini marshmallows; a recipe she got from HER mother.

I will throw out there that this recipe came from a sibling's ex mother-in-law - but not MY ex. That might be this recipe's only redemption in my eyes (other than the fact that it's absolutely delicious) - that at least no ex of mine was involved in the making of this recipe.

Now - we're Southern folk. We like things sweet - and this one is sweet. I honestly think this casserole is less sweet than my sweet potato pie. So if you want to go less sugary, just cut the sugar in half. It's really yummy either way. But don't skimp the praline topping - there's something about that luscious crunch factor against the silky sweet potatoes that makes this dish just perfect. And don't save it for Thanksgiving - this one is special enough for holidays, but fabulous enough you won't want to wait.

You'll Need:

• 4 large sweet potatoes
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs, lightly beaten
• 1/4 teaspoon salt
• 6 tablespoons butter, softened
• 1/2 cup milk
• 1 teaspoon vanilla extract

For the Topping:

• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans
• A few whole or halved pecans, to decorate the top

1. Preheat oven to 325F. Butter a 9x13 baking dish.
2. Roast sweet potatoes in oven, uncovered, for about an hour or until fork tender.
3. Pull from oven and allow to cool until comfortable to handle. Peel (skins will slip right off) and place in a large bow. Mash with both sugars, eggs, salt, butter, milk and vanilla. Transfer mixture to the prepared baking dish.
4. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse - like cormeal. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Decorate with whole or halved pecans, if using.
5. Bake in preheated oven 30 minutes, or until the topping is lightly brown and mixture is hot through.