Mississippi Secret Sweet Potato Casserole/Pudding

I don't talk much about the time I spent in Mississippi but I will tell you that if I ever go back, it will be because of the food. Mississippi knows a thing or two about good food.

I spent a crazy amount of time and energy growing sweet potatoes this summer and our CSA is giving us something like 30 lbs of sweet potatoes a week...so I made some in the crockpot, froze it and counted the days til Thanksgiving so I could make this recipe.

Let's be clear. I HATE sweet potatoes. Yes, even with marshmallows...possibly especially with marshmallows...but I love this recipe. It tastes like pudding with a buttery, crunchy topping on it. 

There is something a little ridiculous about growing organic sweet potatoes and then drowning them in condensed milk but whatever, it's the holidays....you have a tree in your living room...you can't judge me. The best part is that this is served as a "vegetable." 

This recipe was given to me my by ex-husbands-cousin and I still have the crinkled sheet of notebook paper with her bubbly middle school handwriting. But this year I had a moment of panic when I thought I'd lost it so it's time for the secret recipe to make it into my Interweb archives so that it'll be around forever.

MMMMM. Brown.

Mississippi Secret Sweet Potatoes

3 cups, mashed sweet potatoes (Canned, organic, GMO...whatever)

1 CUP of sugar

1/2 t of salt (Don't want too much salt. Haha.)

2 eggs

1/3 stick of butter (Don't worry. More butter is coming.)

1/2 can of sweetened condensed milk 

1 t of vanilla

Topping

1 CUP, YES another CUP of brown sugar. Hush up and eat your vegetables.

1 STICK of butter

1 cup of pecans or other nuts

1/3 cup of flour

Bake at 350 for 30 minutes.