Sweet Potatoe Casserole

I didn't get a picture because I was running out the door! If I take pictures again on Thanksgiving you'll get a delicious peek at this yummy southern dish.

I calculated this dish at 5 points for 1/2 cup serving size. And that's when I decided that it really will be okay if I just forget about WW for one day. Since I mostly eat good anyway, it's more the exercise portion that I really need to emphasize and I plan to try to sneak more exercise in this week surrounding the food frenzy (er, I mean Thanksgiving holiday).

Ingredients:
6 med sweet potatoes
1 c. white sugar
1/2 c. milk
1/2 c. melted butter
1 Tbsp vanilla extract
2 eggs beaten
1/2 tsp salt

Topping:
1 c. packed dk brown sugar
1/3 c. all purpose flour
1/3 c. melted butter
1 c. chopped pecans

1. Cover sweet potatoes with one inch water. Boil for 20 minutes, drain, allow to cool, remove skins.

2. Preheat oven to 350. Grease 2 quart dish.

3. Place potatoes in mixer (I *heart* my mixer!), beat on low until potatoes begin to break up. Increase speed to medium high and mix until smooth.

4. Reduce speed to low, add sugar, milk, butter, vanilla, eggs and salt. Mix well.

5. Pour into casserole dish.

6. Prepare topping in a small bowl - I usually double the ingredients and make lots of topping. I also like to use the butter cold and chopped into cubes and cut into the flour mixture to make a crumbly topping that I can sprinkle over the sweet potatoes.

Bake for 40 minutes.

It is not Thanksgiving for my husband unless we serve this dish. I'm not sure how close to his mother's recipe this dish is, but it's definately delicious!