Recipe: Sweet Potato Casserole
Description: Another holiday tradition. Our family meals would not be the same without Mom's version of this favorite dish.

I often make ahead and refridgerate or freeze the potato mixture and topping separtately until ready for use.I add the topping just before baking.
Ingredients: [{"text": "3 cup(s) cooked, mashed sweet potatoes"}, {"text": "1 cup(s) white sugar"}, {"text": "3 - large eggs, beaten"}, {"text": "1/2 cup(s) cream or evaporated milk"}, {"text": "1 stick(s) butter"}, {"text": "1 teaspoon(s) vanilla extract"}, {"text": "1/2 teaspoon(s) nutmeg"}, {"text": "TOPPING"}, {"text": "1/2 cup(s) light brown sugar"}, {"text": "1/2 cup(s) s.r. flour"}, {"text": "1/2 stick(s) butter, softened"}]
Instructions: Pre-heat oven to 350 degrees
Add first seven ingredients to large mixer bowl, tempering eggs as needed if potatoes are still hot. Mix until smooth.
Pour into oven-proof casserole dish.
Combine dry topping ingredients in a bowl.
Add butter and mix until it is a coarse crumble consistency. Sprinkle topping evenly over potato mixture.
Bake for 30 minutes or until lightly browned.
