Doyle's Sweet Potato Casserole

3 cups mashed sweet potatoes, cooled
1 cup brown sugar, packed
2 large eggs, lightly beaten
1 t vanilla
1/2 cup milk
1/2 cup melted butter

Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Heat the oven to 350° F (180° C/Gas 4). Butter a 2-quart casserole or baking dish.

In a large bowl combine the mashed sweet potatoes with 1 cup of brown sugar, eggs, vanilla, milk, and 1/2 cup of melted butter. Blend thoroughly; spoon the mixture into the prepared baking dish.

In another bowl combine the 1/2 cup of brown sugar, flour, 1/3 cup of melted butter, and the chopped pecans; blend well. Sprinkle the pecan mixture over the top of the sweet potato mixture.

Bake the casserole for 35 to 40 minutes, until the filling is hot and the topping has browned.

To Make Ahead To save a little time on serving day, prepare the sweet potato filling the day before. Transfer to the prepared baking dish, cover, and refrigerate. You may also prepare the topping in a separate bowl; cover and refrigerate. Take the casserole out of the refrigerator about 30 minutes before baking. Spread with the topping and bake as directed.

Variations 

Marshmallow Topping - Omit the pecan topping and bake the casserole for 30 minutes. Top with about three to four cups of mini marshmallows. Return to the oven for 10 minutes longer, or until the marshmallows are lightly browned.