I always tell people the best two things that came out of our time living in Georgia was our children and my SWEET POTATO PIE Recipe – affectionately known in our family as TAM’S YAMS.  The sweet pecan topping is what makes this outstanding addition to any meal.  This is my most requested recipe. It is a perfect side dish with Sunday Dinner, potlucks and Thanksgiving!  This rich casserole compliments roast beef, turkey and ham.

List of Ingredients:
3 cups cooked sweet potatoes mashed (approx. 2 large Sweet Potatoes)
½ cup sugar
½ cup of butter (room temperature)
2 eggs beaten
½ teaspoon vanilla
⅓ cup milk

Directions:
Place sweet potatoes in their skins into large pot of water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender.  Test by poking with fork. If it easily penetrates the skin and flesh then it is cooked.  Drain water and let the sweet potatoes cool at least 15 minutes before trying to peel the skin off otherwise they will burn your fingers! Remove skin and mash the sweet potatoes. Measure 3 cups.

In a large bowl combine the mashed sweet potatoes with sugar, eggs, vanilla, milk, and butter. Mash thoroughly and stir. Spoon the mixture into an ungreased 2-quart casserole or deep pie dish.

Topping:
1 cup light Brown sugar
1/2 cup Flour
1/3 cup Butter (room temperature) Do NOT substitute with margarine.
1 Cup Chopped Pecans

Mix well with your hands and sprinkle on top.
Bake 30  minutes at 350 degrees.
This can be made a day ahead and then cooked  just prior to eating.

“Do not be anxious about anything, but in everything by prayer and supplication with thanksgiving let your requests be made known to God.” Philippians 4:6