Peacan Crusted Sweet Potato Casserole

Thanksgiving is only a day away and already Caz and I have dinner in the bag. With only the star of the day, T-Tom to go and the mashed potatoes, I'd say we're in the position to lounge a bit and play a lot tomorrow
 : ). This is what Caz made.  Pecan Crusted Sweet Potato Casserole. D-e-l-i-s-h! Here's how you make it. I can't wait to break the Atkins for this tomorrow :D.

Ingredients:
Serves 6

• Crust:
• 1 cup brown sugar (We used Splenda brown sugar mix)
• 1/3 cup flour 
• 1 cup chopped pecans
• 1/3 stick butter, melted 
• Filling:
• 3 cups baked sweet potoatoes, peeled and mashed (They can be microwaved for about 10 minutes, depending on your microwave)
• 1 cup sugar (we used Splenda for cooking and baking)
• 1/2 teaspoon salt 
• 1 teaspoon vanilla 
• 2 eggs, beaten
• 1 stick butter, melted

---

---

• In a mixing bowl, combine brown sugar, flour, nuts and butter. Set aside.
• Preheat oven to 350 degrees F.
• Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl. Mix thoroughly.
• Pour mixture into buttered baking dish.
• Sprinkle the top of the sweet potato filling with the crust mixture.
• Bake for 30 minutes. Allow to set at least 30 minutes before serving
• Enjoy