Sweet Potato Casserole

Cooking Instructions

Preheat oven to 375 coat 9x10 glass baking dish(or metal) with non-stick cooking spray(if you dont have spray coat with oil,lard,or butter)

Set aside 2t butter/margarine,1/4c sugar,1/4c Lt brown sugar,1/4c flour,and half pkg pecans

Soften 4t butter/margarine

In lg bowl beat egg,add butter/margarine,vanilla,and salt,mixing well

Drain half juice off yams(save in case u need it),add to egg mixture

Add sugars,and flour

Using potato masher or wisk stir or mash until mixture is blended together but lumpy.

stir in half pkg of pecan pieces

In coated baking dish sprinkle with alittle of both sugars

Add yam mixture to dish,set aside

(This mixture should be thicker than a reg. cake mix,if it seems to be too dry add some of the saved yam juice(discard the rest) if too wet add a smidgen of flour till right consistency)

In small bowl add remaining butter/margarine,flour,and sugars

With pastry cutter( 2 butter knifes instead if u dont have pastry cutter making crisscross motion) cut butter into mixture(this should become crumbly)Spoon over top of casserole adding remaining pecans on top

Bake for 45 miutes until top is browned nicely

Let set for 10 mins before serving