Sweet Potato Bake

This little dish is incredibly delicious.  Packed with sweet potatoes and seasoned with nutmeg and cinnamon, it's almost like having pie with your Thanksgiving dinner!

1 29 ounce can sweet potatoes, drained and coarsely mashed

1/4 butter, melted

2 eggs, beaten

1/3 sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Pecan Topping:

1/4 cup butter, at room temperature

3 tablespoons flour

1/2 cup pecans, coarsely chopped

3/4 cup brown sugar, packed

Preheat oven to 350 degrees.  Combine topping ingredients together in a small mixing bowl until mixture is combined and crumbly.  Set aside.  In another bowl, combine filling ingredients and stir until well combined.  Scoop into a small casserole pan and top with pecan topping.  Bake for 30 minutes or until topping is browned and bubbly.  Makes 12 servings.

Tip: You can always substitute fresh-cooked sweet potatoes for the canned.  4-5 sweet potatoes should be used.