Sweet Potato Casserole

 Technically from this Cookbook: The Southern Entertainer's Cookbook by Courtney Dial Whitmore with Phronsie Dial

However, it closely resembles the recipe E's mother made that I absolutely love and am so sad I never got from her before she died. 

Sweet potato casserole filling

3 lbs sweet potatoes

1 cup sugar

1/2 cup butter, softened

1/4 cup milk

2 large eggs

1 t vanilla extract

1/4 t salt

1. Preheat oven to 400 degrees.

2. Bake sweet potatoes for 50-60 minutes. Allow to cool. Remove skins and place in a large mixing bowl.

3. Add sugar, butter, milk, eggs, vanilla and salt and cream together until smooth. Transfer to a 9x13 baking dish.

Pecan streusel topping

6 T butter, melted

1 cup brown sugar

1/2 cup flour

1 1/2 cups chopped pecans

1 t cinnamon

Salt

1. In a mixing bowl, stir together butter, brown sugar, flour, pecans, cinnamon and salt until combined.

2. Sprinkle the streusel topping evenly over sweet potato filling and bake uncovered for 30 minutes.