We grew sweet potatoes in the garden for the first time this year. I wasn’t quite prepared for how deep and far away from the base of the plant they grow — we cut several in half with the spade and potato fork. My brother started excavating them with his hands, and he proved to be the most successful at locating sweet potatoes. Per instructions we found online, we let the potatoes sit for about a week before using them.

This casserole was the result of experiments combining several recipes last year. It cooked up splendidly with these new sweet potatoes, and I decided to post this finished version. If you use enough sweet potatoes, it has a very nice not-at-all-soupy texture.

Sweet Potato Casserole

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Filling

4 or 5 medium sweet potatoes

3/4 cup white sugar

3 eggs, beaten

3/4 teaspoon salt

5 tablespoons butter, softened

3/4 cup milk

3/4 teaspoon vanilla extract

Topping

1/2 cup packed brown sugar

1/3 cup all-purpose flour

3 tablespoons butter, softened

1/2 cup chopped pecans

Peal and chop sweet potatoes into 1- to 1.5-inch chunks, enough to fill a 2.5-quart sauce pan. Add water fill pan about halfway. Cook over medium-high heat until tender. Drain.

Mash sweet potatoes in a large bowl. Add remainder of the filling ingredients and beat until smooth with electric mixer. Transfer to a 13x9x2-inch baking dish.

In a small bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato filling.

Bake at 325°F for 30 minutes, or until the topping is lightly brown. Serve warm.

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