Sweet Potato Casserole

• 4 sweet potatoes, pierce several times with fork

• 1 cup milk

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1 cup white sugar

• 1 teaspoon cinnamon

• 1/2 teaspoon pumpkin pie spice

• 3/4 teaspoon salt

• 1 cup light brown sugar

• 1/2 cup flour

• 1/2 teaspoon cinnamon

• 6 tablespoon unsalted butter, cubed

• 1 cup chopped pecans

Preheat oven to 375. On a greased baking sheet bake potatoes until tender - 55 min.

Let potatoes cool and scoop flesh into large bowl. Increase oven temp to 400.

To the potatoes add milk, eggs, vanilla, white sugar, salt, cinnamon, and pie seasoning. Mash until combined. Pour into greased 3 qt baker.

In a smaller bowl combine light brown sugar and cinnamon with flour and use pastry cutter or fork to cut butter into mixture until it all resembles wet sand. Stir in pecans and sprinkle over casserole.

Bake 30 mins or until golden brown