Seriously, The Best Sweet Potato Casserole

In our 5th or 6th year of marriage - we invited Joe's family to Thanksgiving dinner.  I was sooooo excited.  I'd been making my mother's recipes for years, but was finally getting to show off for the in-laws. 

One of my always-a-hit sides is a sweet potato casserole that is to die for (I make extra so we'll have plenty for leftovers), and without which I would never have Thanksgiving dinner.  That's just how I roll.  Anyway, as I'm mixing it all up, Joe tells me that his dad, Wally, doesn't like sweet potatoes.  Oh well, no problem; more for me.

The family arrives, and the turkey and all the fixin's are set out; we piled up our plates and begin to eat.  Silence (except for chewing).  I sneak a curious peek as Wally takes spoonful after heaping spoonful of the casserole and then devours the portion.  I ask, "So, you like those do you?"  To which he replies, "These carrots are delicious!" 

I can't just let him go.  "Wally, those are sweet potatoes."  "What?" he says, spoon mid-air, "No!  I don't like sweet potatoes."  "Well, I guess you do now!" 

We haven't gone a dinner without them, since.  So here's seriously THE BEST sweet potato casserole.

3 cups sweet potatoes (about 4 good-sized ones)
1/2 cup sugar
1/2 cup butter
2 eggs, beaten
1 tsp vanilla
1/3 cup milk

Topping
1/2 cup melted butter
1 cup light brown sugar
1/2 flour
1 cup chopped pecans

Wash and lightly scrub the potatoes and cut into 2-inch slices (they boil faster this way).  Start checking them with a fork in about 20 minutes, and when they're soft all the way through, dump them in a colander and let them cool just enough so that you can handle them.  Peel the chunks and mash the potatoes.  I use a little hand mixer.  Mix in the sugar, butter, eggs, vanilla, and milk and scrape into a 13 x 9-inch baking dish (pyrex).  Set aside.

For the topping, melt the butter and mix in the remaining ingredients.  I use my hands for this so I can get the crumble just right.  You want it to be like pea gravel and fairly dry - you can add more flour if needed.  And I'll tell you right now, I ALWAYS use just a bit more brown sugar and just a few more pecans...go figure.

Sprinkle the topping all over the top of the potatoes, covering almost completely.  Bake at 350 for 30-45 minutes.  The topping should be kinda melty and you should see the potatoes bubbling a little.

Enjoy!