Sweet Potato Casserole

Payton Clotiaux (originally from Amy Brown Dinger)

Yield: 15 servings

My aunt, Amy is a wonderful cook and since I lived away, I would call her about various recipes to steal. In college, all of my girlfriends would host a Thanksgiving party and I just knew I had to steal this one for the occasion. (Nov 2010)

9 small-medium sweet potatoes 

2 eggs

1 cup sugar 

1/2 Tbsp vanilla

1 heaping Tbsp cinnamon 

Chopped pecans

Pinch of salt 

1 stick butter, melted

1 (5oz) can evaporated milk 

1/2 cup pecans 

Bake nine sweet potatoes at 350˚F for about an hour. Peel and mash them.

Mix 1 cup of sugar and potatoes. Add the salt, evaporated milk, eggs and vanilla. Put in 9x13-inch dish and bake at 350˚F for 30 minutes.

Mix pecans, butter, brown sugar and pecans together, pour over the top and bake for another 15 minutes.