Sweet potato casserole

By Anonymous -
I like my sweet potatoes to taste like sweet potatoes, with a little bit of stuff added in. So when I looked at the recipe my Gran wanted me to use this year, it looked too sweet to me. I went searching, realized they were probably all to sweet for my liking, and so I adapted this one.

from Pioneer Woman

6 to 8 cups sweet potatoes (I microwaved mine, then scooped out the flesh until I had 8 cups. Took 4-5 sweet potatoes)
1 c. milk
1/2-1 c. sugar (I used 3/4 c. sugar, will probably reduce to 1/2 c. next time. PW calls for 1 c.)
1 tsp. vanilla
2 eggs
1 tsp. salt
3/4 stick butter
1 c. pecans
1/2 c. flour
1 c. brown sugar

Add sugar to the sweet potatoes. Now add 1 cup of milk, 2 eggs, 1 teaspoon vanilla and 1 teaspoon of salt. Mash with potato masher.
Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), 1/2 cup flour, and 3/4 stick of butter.
With a pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture in a regular baking dish, then sprinkle the crumb mixture all over the top. Bake at 400 for 30 minutes, or until golden brown.

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