Southern Sweet Potato Casserole

This recipe from Janet Robbins, an honorary southern girl, is great for Thanksgiving or Christmas. It elevates the humble sweet potato to a whole new level. This is one of my mother’s favorite recipes.

3 cups sweet potatoes, cooked and cooled
½ cup butter
2 eggs
½ cup milk
½ tsp. salt
1 tsp. vanilla
Topping:
1 cup pecans, chopped
1 cup maple sugar or Sucanat
¼ cup butter, softened
½ cup sprouted spelt or white flour

Beat sweet potatoes, butter, eggs, milk, salt and vanilla together until smooth. Pour into a casserole. Mix topping ingredients and distribute evenly across the casserole by hand. At this point, it may be refrigerated and baked the next day or baked immediately at 350°F for 30 minutes.

See also Rhonda’s Sweet Potato Soufflé