Sweet Potato Casserole

I know this is a bit late for the holidays, but we were busy on New Year's Day and didn't get to make it so we made it a few weeks later for our celebratory special New Year's dinner.  And hey Easter's almost here so you should make it then.  It's really good.  Well my family likes loves it.  If they had to choose their last meal I'm 83% positive that at least two of them would choose this dish and all four of them would have it in their top five.  I would choose a flaky pastry stuffed with cream.  But that's me.
But seriously this is a yummy recipe.  Last Thanksgiving (not the most recent Thanksgiving but Thanksgiving 2011) my cousin's high school band was playing in a Thanksgiving Day parade close to us so they came over for Thanksgiving.  Well my cousin could not stop raving about this dish.  He's the most rambunctious little kid and I swear he told us at least four times during dinner that the sweet potato casserole was so good were we sure it wasn't dessert?  And since it wasn't dessert could he have some more?  Lol at least something tasted like dessert because I forgot the sugar in the pumpkin pie . . . but ANYWAY, let's not dwell on my failures in entertaining and instead focus on this recipe so you can make it and your cousins can rave about it too :)

Ingredients needed:

Potato Mixture:

4 medium sweet potatoes (about 2.5lbs)
1/2 cup sugar
1.5tsp vanilla
1 egg white
5oz fat-free evaporated milk

Topping:

1 cup packed light brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter

Start with the potatoes, sugar, vanilla, evaporated milk, and the egg.

Cook the sweet potatoes.  You can do this in the oven or you can prick them with a fork and microwave them for seven minutes, then flip them over and microwave them for another seven minutes.

 Next peel the potatoes.  If I were you I'd wait until the potatoes were cool before you peeled them.  But if you were me you'd have to peel them immediately because you were behind so you can either stick them in the freezer for 15 minutes or you can put clean dishwashing gloves on and peel them with the gloves.

Peeled potatoes!

Now mash the potatoes up.  You can do this with a fork but I find it goes faster to mash them with a pastry cutter.

Did you know I also use a pastry cutter to mash bananas for pancakes and banana bread?  Works really well.

Now add half a cup of sugar.

Open the can of fat-free evaporated milk.

Realize after you poured a little bit in the bowl that you only need 5oz and you have a 12oz can.  Freak out because you almost ruined everyone's favorite dish, then measure out the correct amount.

Pouring, pouring, pouring.

Add the vanilla.  And if you're like me you'll add more vanilla than the recipe calls for . . .

Separate the egg yolk from the white.

Add the egg white.

 Mix it all together.

Drop it into a 9x13 pan sprayed with cooking spray.  Hey look those are my hands!  As in two of them!  That's because Sarah was home and she was taking pictures for me :)

Keep plopping.

Then spread the mixture out evenly.

Now for the topping.

Add the brown sugar.

Add the flour.

Now the chopped pecans.  You can chop them up more but we just dumped them in.  The bag said chopped pecans so we believed them.

Mix it all together.

All mixed.

Start dicing the butter.

Now Sarah's dicing the butter and I'm taking pictures.  She dices very slowly.

Or I should say precisely.  You should see how long she takes to chop vegetables!

Add the butter.

Start mixing.

You can use a pastry cutter but hands work well too.

Now sprinkle it on top of the sweet potato mixture.

Spread it out so that everything is covered.

Bake at 350 for 45 minutes until the top is caramelized.
Now go make it!  And see if my cousin was correct and if your family will love it as much as mine does!