sweet potato casserole


3 cups mashed cooked sweet potatoes (about 2 lbs. raw- see below)
½ cup granulated sugar
1 ½ sticks (3/4 cup) plus 1 tablespoon unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla
1/3 cup evaporated milk
½ teaspoon allspice
1 cup, firmly packed light brown sugar
½ cup all-purpose flour
1 cup chopped pecans

Peel and boil the sweet potatoes in water in a large saucepan until fork tender.
Preheat oven to 350°F
In a large bowl, whisk or beat together the sweet potatoes, the granulated sugar, ½ cup of butter, the eggs, the vanilla, the milk, and the allspice until mixture is smooth. Transfer the mixture to an 8” square baking dish. In a bowl, stir together with a fork the brown sugar, the flour, the remaining butter, and the pecans. Sprinkle the mixture over the sweet potato mixture and bake the casserole, in the middle of the oven, for 35 minutes.