Wish you had something a little more clever than sweet potatoes with marshmallows (have we grown past this yet?) for your Thanksgiving side dish?  This is so sweet it can also substitute for dessert!  It's not low calorie, but it is a favorite splurge of mine.  You can thank my mother-in-law Annie for this traditional, most asked for, fantastic crowd pleaser. 

Casserole
3 Cups mashed sweet potatoes (2 1/2 pound can - drained)
2 eggs
1/2 Cup milk
1/3 Cup white sugar
1/2 tsp vanilla
1/4 Cup margarine or butter

Melt margarine; beat eggs, milk, sugar, vanilla, and combine with margarine.  Add sweet potatoes and mix thoroughly.  Bake in casserole dish for 25-30 minutes @ 350 degrees.

Topping
3/4 Cup brown sugar
1/3 Cup margarine or butter
1/3 Cup flour
1 Cup chopped pecans

Mix sugar, margarine and flour together with pastry cutter or in food processor until pieces are pea-size; mix in pecans then spread mix over entire casserole and continue baking an additional 25 minutes or until top is browned and bubbly.



*If you double this recipe, be sure to add additional baking time.  A 9x13 size baking dish will take approximately 15 to 20 minutes extra before adding topping and an additional 10 to 15 minutes extra after topping.