Sweet Potato Crack

A co-worker brought this amazing side dish to our departments annual Thanksgiving pot luck:

Sweet Potatoes Casserole Byrum

3 cups mashed, cooked sweet potatoes (about 2 lbs raw)
½ cup granulated sugar
1 ½ sticks (¾ cup) plus 1 tbsp. unsalted butter, melted and cooled
2 large eggs
1 tsp. vanilla
1/3 cup evaporated milk
Pinch nutmeg
1 cup firmly packed light brown sugar
½ cup all-purpose flour
1 cup chopped pecans

Preheat the oven to 325 degrees.

In a large bowl, whisk together the sweet potatoes, granulated sugar, ½ cup butter, eggs, vanilla, milk and the nutmeg until the mixture is
smooth. Transfer the mixture into an 8-inch square (2 quart) baking
dish.

In a bowl, stir together with a fork, the brown sugar, flour, remaining
butter and pecans. Sprinkle the mixture over the sweet potato mixture and bake the casserole in the middle of the oven for 30-45 minutes. Serves 6 to 8.

**From the Myrtle Buford Southern Cooking cookbook

DO NOT BE FOOLED BY IT'S INNOCENT APPEARANCE! The whole office is addicted to the sweet potato crack that it is...it is all we talk about. It is sweet, more of a dessert than a side dish, really. It is fluffy. It has a crisp little pecan top...

It is my new Thanksgiving favorite! Enjoy!