How to Make Sweet Potato Casserole

• Prepare the Potatoes: Place the sweet potatoes in a large pot, covering them with water that is a little more than halfway. Bring to a boil, then reduce to a medium simmer, covering the pot. Simmer until tender, about 20-40 minutes.
• Cool and Peel: Drain the water and let the sweet potatoes cool. Once they’re cool enough to handle, peel off the skin and discard it. Place the peeled potatoes in a large mixing bowl.
• Mix Ingredients: Add the eggs, evaporated milk, vanilla extract, granulated sugar, salt, and melted butter to the sweet potatoes. Mash this mixture until smooth—start with a potato masher and finish with an electric mixer on low for about 45 seconds.
• Transfer to Dish: Pour the sweet potato mixture into a lightly greased casserole dish, like an 8x11'', 9x13'', or a deep dish 10'' pie pan, spreading it evenly.
• Make the Topping: In a separate mixing bowl, combine the flour, brown sugar, and chopped pecans. Add the 3 tablespoons of butter, cutting in until well blended. This will create a crumbly topping to sprinkle over the sweet potato base.
• Bake: Place the casserole in the oven and bake at 350°F for 35-40 minutes, until the top is golden brown and the casserole is bubbly.
• Store Leftovers: After enjoying, store any leftovers in the refrigerator for 4-5 days, making this delicious dish easy to enjoy again!