Mom’s Sweet Potato Casserole

Preheat oven to 400 F. Place potatoes on a baking sheet and roast until soft, about 45-60 minutes. When potatoes are done, remove from oven and allow to cool for a few minutes. Remove skin from the potatoes, and slice into chunks.

In the bowl of an electric mixer, place the potato chunks, melted butter and sugar. Whip until combined and potatoes are smooth. Add the eggs, vanilla and almond extracts. Set aside.

In a medium bowl, combine the brown sugar and flour. Using a fork, cut in the softened butter until well mixed. Stir in the chopped pecans until well combined.

Pour the potato mixture into a greased 9×9 baking dish and smooth the top. Sprinkle the streusel topping evenly over the potatoes. Bake for 30-45 minutes, until potatoes are heated through and topping is lightly golden.

Recipe notes: This casserole can be made ahead and stored in the refrigerator before baking. Just pop in the oven and bake as directed above. The topping will make more than you need, I always like to make extra so I don’t have to skimp on the good stuff.