Best Ever Sweet Potato Casserole With Pecan Topping

After years of experimentation, i perfected this recipe of sweet potato casserole and it has turned into a holiday favorite. It's always a huge hit & i get tons of requests for it. And the best part is, it's great hot, cold & leftover. Everyone says it's just like dessert, and everyone goes back for seconds or even thirds. Enjoy!!!

Steps

Preheat over to 425 degrees.

Butter a 13x9 glass baking dish and set aside.

Bake the potatoes until soft throughout.

This can be done in either the oven or the microwave , there is no difference in the end product.

Then peel the skins off , and whip the potatoes in a large bowl with an electric mixer.

Add in all the casserole ingredients and beat with electric mixer until smooth.

Spread in the glass dish and bake 20 minutes , uncovered.

This can be prepared a day in advance & refridgerated overnight , simply increase the cook time to 30 minutes to cook through.

For the topping , crush corn flakes by hand to equal 2 cups.

Stir in unpacked brown sugar and chopped pecans.

Set aside.

Just before the casserole is done , melt butter and add to dry topping mix.

Stir until thoroughly moist.

Remove casserole from oven , reduce heat to 400 degrees , and spread topping over top.

Bake uncovered 15 minutes at 400.

This sweet potato casserole is great hot , warm or cold.

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Ingredients

sweet potatoes, butter, evaporated milk, eggs, sugar, nutmeg, vanilla, cinnamon, corn flakes, brown sugar, pecans