3 large sweet potatoes (2 lbs.) peeled and cut up
1/2 c. sugar
1/4 c. melted butter
1/4 c. milk
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 c. packed brown sugar
1/2 c. chopped pecans
1/4 c. flour
1 Tbl. melted butter
1. Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain.
2. Preheat oven to 350. Transfer potatoes to a large mixing bowl. Mash lightly, "so it's still a little chunky," says Emily. Stir in sugar, 1/4 cup melted butter, milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish.
3. In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture.
4. Bake, uncovered in preheated oven for 30 to 35 minutes or until hot and bubbly.