Sweet Potatoes

My aunt Lisa has the best recipe ever for Sweet Potatoes, its more like a dessert and I promise you can't resist going back for another spoonful. She gets assigned to bring them to our thanksgiving feast every year because no one can top them, they're divine. When I asked her for the recipe this was her response. "You mean the quadrupled recipe for luscious pecan/buttery topping with the single recipe of sweet potatoes underneath?"

Ingredients for Potatoes:

3 C. Sweet potatoes, cooked and mashed (4-6 small sweet potatoes, about 2-2.5 lbs.)

1 C. Sugar

2 Eggs

1/2 C. Butter

1 tsp. Vanilla

1/3 C. Milk

Mix ingredients and pour into shallow (9 x 13-in) pan. (The shallower the pan, the better because then you end up with fewer potatoes and more topping.)

Ingredients for Topping

1/2 C. Butter

1/2 C. Flour

1 C. Light brown sugar

1 C. chopped pecans

(NOTE: You might as well just double the topping ingredients because if you don't, you'll wish you had. In fact, in all honesty, I'd go as far as to triple or quadruple the topping ingredients, although at that point, you could probably just leave the sweet potatoes out altogether. Why bother with a vegetable at all?)

Mix topping ingredients together. Spread on top of potatoes and bake at 375 degrees for about 25 minutes (maybe longer).