Simple Sunday - Good Food

~ thankful for good food to eat...this weekend, we enjoyed a visit from our friends Steve and Claire from Hampton Roads; and at one point, I was telling Claire how glad I am that I'm not a cow (that has to eat the same old grass and grain all the time) or a car (that only gets filled up with one thing: gasoline)...instead, we have such a variety of foods to eat...the numerous ways that we can combine ingredients to produce different tastes is a delight to me; and even if I cooked a different food every day for a year (or two or three or ten), I still wouldn't exhaust all the possibilities...one food that I enjoyed making--and eating!--this weekend is this delicious sweet potato casserole, a recipe that I got from the first cook I ever loved: my mother :)

Sweet Potato Casserole

Note: The amounts given first are for a 9 x 13 dish, and the amounts in parentheses are for a 10 x 15 dish. I always make the larger amount because, for something this good, more is better! :)

2 (3) cans sweet potatoes (cans are 1 lb, 13 oz size)

1/4 (1/2) c. butter

1/2 (3/4) c. brown sugar

2 (3) eggs

1 (2) tsp. vanilla

Beat all ingredients until fluffy. Pour into a greased 9 x 13 (or 10 x 15) dish.

Topping:

1/2 (3/4) c. brown sugar

1/2 (3/4) c. flour

1/4 (1/2) c. butter

1 (1 & 1/2) c. nuts (I used pecans)

Mix topping ingredients until crumbly. Crumble over potatoes, and bake at 350 for 30 minutes or until done.