Sweet Potato Bake

I clipped this recipe from Taste of Home Magazine over 10 years ago and have been making it ever since.  It is probably our family's favorite side dish on Turkey Day!  I love that I can make it the day before and add the topping right before baking.  This helps a ton on a busy Thanksgiving day!

Sweet Potato Bake
adapted from tasteofhome.com 

Ingredients:
3 cups cold mashed sweet potatoes (prepared without milk or butter, about 3-4 large)
1/2 cup sugar
3 eggs (can use some egg substitute here)
1/2 cup milk
1/4 cup butter, softened
1 teaspoon salt
1 teaspoon vanilla extract

Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
2 tablespoons cold butter

Directions:
In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish.
In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325° for 45-50 minutes or until golden brown (or a thermometer reads °160).
Yield: 8-10 servings.