Sweet Potatoe Casserole

 I was never a big fan of sweet potatoes till I believe my sister-in-law Shari made them one Thanksgiving. They say your taste buds change every 7 years and I believe it.  As a kid I turned my nose up at them, now I will eat them any chance I get.   Honestly, I am not for sure of her recipe but this is one I make a lot as it is my favorite.  Hope you enjoy it also.  

Sweet Potato

• 4 large sweet potatoes peeled and cubed
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs beaten
• 1/2 teaspoon salt
• 4 tablespoons butter softened
• 1/4 cup-1/2 cup milk (depending on how soupy you like)
• 1 teaspoon vanilla extract

PECAN STREUSEL TOPPING:

• 1 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter softened
• 1 cup chopped Pecans

1. Preheat oven to 325 degrees.
2. Fill a large pot with water. Bring to a boil. Add cubed sweet potatoes. Return to a boil and reduce heat to low. Simmer sweet potatoes until tender (15-20 minutes). Drain.
3. Meanwhile, in a large bowl, mix together sugar, eggs, salt, butter, milk, and vanilla. Add in cooked sweet potatoes and use a hand mixer to mix until smooth. Spray 9x13 inch baking dish, then transfer to the dish.
4. In a medium bowl prepare the streusel topping. Mix the sugar and flour together. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
5. Bake in the preheated oven for 30 minutes.

Sweet Potatoe Casserole

1 (16 oz) can sweet potatoes
1/4 cup brown sugar
2 Tablespoon butter
1 Tablespoon OJ
2 pinches cinnamon
1 Tablespoon honey
Marshamallows for the top

Whip sweet potatoes, brown sugar, and butter (just like mashed potatoes).  Fold in OJ, cinnamon and honey.  Stir until combined.  Bake at 350 for 20 minutes or until hot.  Add marshamallows and bake until lightly golden brown.