Buttery Pecan Sweet Potato Casserole

Mom made this side every Thanksgiving and Christmas. It's one of my favorites and, I felt, too good to leave just for special occasions! Not too hard to make, it's worth the extra effort on days where you need a side with a little something special. Enjoy!

SWEET POTATO WHIPPED FILLING

Ingredients

• 3 medium (or 4 to 5 small) sweet potatoes, about 2 1/2 pounds (see note)

• ⅔ cup 2%, whole, or evaporated milk

• ⅓ to ½ cup packed light or dark brown sugar

• 2 large eggs

• 6 tablespoons butter, melted

• 1 teaspoon vanilla extract

• 1 teaspoon salt

Peel, cube and boil the sweet potatoes for 15 minutes. Drain, then combine the other ingredients and whip with a handheld blender for a while—I really whip it to make it fluffy and airy.

BUTTERY PECAN TOPPING

Ingredients

• ¾ cup packed light brown sugar

• ½ cup all-purpose flour

• Pinch of salt

• 6 tablespoons butter, melted

• 1 ¼ cups chopped pecans

Whisk together the brown sugar, flour and salt. Melt the butter, then stir into the dry mixture and add in the pecans.

PUTTING IT ALL TOGETHER

Pour the filling into a 9x13 or a round casserole dish. Top with the topping, then pop into a 350 F oven for 30 minutes.

I paired this amazing side with a Parmesan Crusted Pork Chop for the perfect autumn dinner—a great combination of savory and sweet!