Sweet Potato Casserole

This is one of my daughter's highly requested Thanksgiving side dish. She has even asked for it as a birthday dinner before! If you think you don't like sweet potatoes, TRY THIS. It's a great blend of sweet and savory... 

4 medium sweet potatoes

2 large eggs

1/4 cup white sugar

1/2 cup evaporated milk

4 tbsp butter, melted

1 tsp vanilla extract

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp clove

Topping:

1/2 cup packed brown sugar

1/3 cup all-purpose flour

3 tbsp butter, softened

1/2 cup chopped pecans

Place the sweet potatoes on a foil-lined baking pan and poke several times with a fork. Roast the potatoes at 375 for 45 minutes, turning once. Let them cool, then peel the skin off.

Mix potatoes with remaining ingredients and mash until smooth. Transfer to a 9x13 baking dish.

Make the topping by mixing together the flour and brown sugar. Cut in the butter with a pastry cutter or fork until the mixtre is coarse. Sprinkle over the sweet potato mixture, then sprinkle the pecans.

Bake in 325 oven for 30 minutes.