Sweet Potato Casserole

I made this for probably ten years, and the boys devoured it. Lately, it has languished in the uneaten leftover world, so I’m trying something new this year, but in case someone wants this recipe, here it is. Pretty much pure sin. Feel free to decrease the butter somewhat--I don't, but I only make this once a year.

6 large sweet potatoes, peeled and cubed

½ cup milk

11 T. butter, divided

1 c. sugar

2 eggs

1 t. vanilla

1 t. cinnamon

½ t. salt

1 c. brown sugar

1 c. chopped pecans

1/3 c. flour

1 c. coconut (optional)

Boil potatoes. Drain. Preheat oven to 350 degrees. Add milk and 3 T. butter. Beat on low until fluffy. Add sugar, eggs, vanilla, cinnamon, and salt. Beat until mixed. Spread into 3 qt. casserole.

For topping, stir together brown sugar, pecans, (coconut) and flour. Melt remaining 8 T. butter. Stir into pecan mix. Sprinkle over sweet potatoes. Bake for 30 minutes. Serves 10-12.