Cookie Bookie

Brimm Sweet Potato Casserole

Casserole:
2 (1 pound 12 ounce) cans sweet potatoes, drained and mashed
1 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla extract
½ cup milk
½ cup butter, melted

Topping:
1 cup brown sugar
1/3 cup flour
½ cup butter, cold, cut into chunks
1 cup chopped pecans


Preheat oven to 350 degrees.

For casserole: combine all ingredients in large bowl. Mix well and spread into greased 9x13 pan.

For topping: in a food processor combine brown sugar and flour, pulse a few times to mix. Add cold butter chunks and pulse until you have pea-size pieces. Add chopped pecans and pulse just to mix ingredients. Sprinkle topping evenly over casserole.

Bake approximately 30 minutes or until hot.

Makes 12 servings