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 baked just before serving.   Directions	1

	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