easter + sweet potato casserole recipe

dear easter sunday,

thank you kindly,
for all the love.
for all the happiness.
for great friends who stop by to visit.
for big papi being home.
for sunshine & bike rides.
for the red sox winning their first sweep this weekend.
for delicious food + new recipes that are a success.
for holding hands during family prayer, and the extra little squeezes i get from sela.

sweet potato casserole:
{i doubled the recipe shown & had plenty for 7 guests plus a little extra.}

you will need –
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract

***

1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

directions:
1. preheat oven to 325 degrees F. put sweet potatoes in a medium saucepan with water to cover. cook over medium high heat until tender; drain and mash.

2. in a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. mix until smooth. transfer to a 9×13 inch baking dish.

3. in medium bowl, mix the brown sugar and flour. cut in the butter until the mixture is coarse. stir in the pecans. sprinkle the mixture over the sweet potato mixture.

4. bake in the preheated oven 30 minutes, or until the topping is lightly brown.

{enjoy!}
kiana & i thought the topping was very-granola-ish. delish!

thank you.

did you enjoy your easter?

{all photos by me.}