Sweet Potato Casserole

Mom often made this for holidays.  The original recipe called for adding 1/2 cup sugar to the sweet potatoes.  I find I prefer to allow the natural sweetness of the sweet potatoes to come through without adding more sugar. 

Ingredients:

3 Large Sweet Potatoes

2 Eggs

1/4 Cup Whole Milk

3 Tbsp Butter

1 tsp Vanilla

Topping:

1/4 Cup Brown Sugar

3 Tbsp Butter

1/2 Cup Coconut

1/2 Cup Pecans-Finely chopped

1/2 Cup Oats-Chopped

Directions:

Peel and cut up sweet potatoes into ½ inch cubes.  Place in a pot with a little water and boil till tender about 20 minutes.  Use as little water as possible without burning and should be mostly dry when done.  Mix the topping while potatoes cook.  Mash potatoes when tender.  Beat eggs; add milk and a large spoon full of hot mashed sweet potatoes.  Add mixture to the mashed potatoes and stir quickly.   This will help prevent the eggs from becoming scrambled eggs in your casserole when they hit the hot potatoes.  Place in open proof dish and sprinkle with topping.  Bake in 350 oven for 20 minutes or topping browns.