Sweet Potato Casserole
6 medium-size sweet potatoes (about 3 lbs.)
1/4 C. sugar
1 egg, lightly beaten
1/4 C. half-and-half or whole milk
1/2 t. salt
1/4 C. packed light brown sugar
3 T. unsalted butter at room temperature
3 T. flour
2/3 C. finely chopped pecans
Cook whole unpeeled sweet potatoes in simmering water for about 20 to 30 minutes
or until tender when pierced with a fork. Run under cold water. When cool enough
to handle, slip off the skins.
Cut sweet potatoes into chunks and place in a large bowl with sugar, egg,
half-and-half and salt. Beat until fluffy.
Place mashed sweet potatoes in a greased or sprayed 9-by-13-inch pan.
At this point the sweet potatoes can be frozen up to two weeks.
Using fingers or a fork, work brown sugar, butter and flour together. Blend in
pecans. Place in a plastic bag and freeze.
Thaw frozen sweet potatoes and topping in refrigerator, one to two days using.