Sweet Potato Casserole with Pecan Topping Prep Time: 45 minutes Cook Time: 1 hour Servings: 10 Ingredients - 4 large sweet potatoes (approx. 2 1/2 to 3 lbs.) - 1/2 cup brown sugar - 1/2 cup sugar - 1 teaspoon cinnamon - 3/4 teaspoon nutmeg - 2 eggs - beaten - 1 cup coarsely chopped pecans - 1/4 cup flour - 1/3 cup brown sugar - 3 tablespoons butter - melted    The spices in this casserole give it a true fall flavor. The pecan topping provides texture and sweetness to the sweet potatoes. This dish can be made up ahead of time the day before and then	1

	baked just before serving.   Directions Preheat the oven to 350° F. Butter the bottom and sides of the casserole dish. Set a side. Peel and cut up the sweet potatoes into large chunks. Place in a saucepan with salted water. Bring the water to a boil over medium high heat, cover, and then turn down to medium low heat. Boil for 20 to 25 minutes or just until tender when poked with a fork. Drain the water off the sweet potatoes and then place them in large bowl. Mash the potatoes with a large spoon or a potato masher. Add the white sugar, 1/2 cup brown sugar, cinnamon, nutmeg, and beaten eggs. Stir until mixed evenly. Pour the sweet potatoes into the buttered casserole dish. Mix the pecans, flour, 1/3 cup of brown sugar, and melted butter together in a separate bowl. Sprinkle on top of the sweet potatoes. Place the sweet potatoes in the preheated oven. Bake for 30 to 40 minutes.	2