Sweet potato casserole the best!!!

Ingredients 1x 2x 3x ▢ 4-5 large sweet potatoes ▢ 3 large eggs ▢ 1/2 cup evaporated milk , or substitute cream or half and half ▢ 1 teaspoon vanilla extract ▢ 1/2 cup granulated sugar ▢ 1/2 teaspoon salt ▢ 1/4 cup butter , melted For the topping:* ▢ 3 Tablespoons butter ▢ 1/4 cup all-purpose flour ▢ 1 cup light brown sugar ▢ 1 cup chopped pecans Instructions Boil potatoes: place the sweet potatoes in a large pot. Add enough water to the pot to cover the potatoes half way (a little more than half way). You will need at least 3-4 inches of water but the water will not completely cover the potatoes! Bring the water to a boil and then turn the heat to a medium simmer. Simmer them until they are fork tender. It may take 20-40 minutes to cook your sweet potatoes depending on the size of the potatoes, but you don't want them to be mushy! Drain water and place sweet potatoes on a plate or cutting board to cool down. Once they are warm enough to hold, peel the skin from the potatoes and place them in a large mixing bowl. Add eggs, evaporated milk, vanilla, sugar, salt and butter and mash everything together until smooth. I start with a potato masher, and then use an electric mixer on low speed, for about 45 seconds, to get the mixture really smooth. Pour mixture into a lightly greased casserole dish. Anything around the size of an 8x11'' , 9x13'' or even a deep dish 10'' pie pan would all work great! For the topping: Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture. Bake at 350 degrees F for 35-40 minutes.

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