Sweet Potato Casserole

This is a must during the holidays.  The pecan streusel topping makes it special.

recipe by Granny–Dolores Borel

Ingredients:

Salt
2            cans  sweet potato — drained
or
6             sweet potato — cubed  (We always use the fresh sweet potatoes.)
1             cup  sugar
1             stick  butter
2             eggs
1             teaspoon  vanilla

Streusel:

1             cup  brown sugar
1/3        cup  flour
1/2         stick  butter
pecans — chopped

If fresh, bake potatoes until tender.  In a mixer, combine potatoes, sugar, butter, and vanilla (If fresh sweet potatoes are used, salt has to be added. Canned sweet potatoes have salt)  Pour into a buttered baking dish.  Make a streusel with the remaining ingredients and sprinkle on top. Bake 350 for about 1 hour. The middle should poof when done.

NOTES : I place tin foil on top while its baking so the top won’t burn.
To determine the amount of sweet potatoes, fill the baking dish.  Always add salt if using fresh sweet potatoes.  I usually use 1 cup of sugar for my big baking dish.  If the potatoes aren’t sweet, use more.