Sweet Potato Casserole

Pre-heat your oven to 375 degrees. Grease a casserole dish (about 2 1/2 quart size) Combine the sweet potatoes, sugar, eggs, vanilla, buttermilk and butter in a medium bowl using an electric mixer or by hand. Pour into your casserole dish. Bake at for 25-30 minutes. (Or if you want to make this dish ahead of time, cover and store in the fridge for up to 2 days. Take it out and bake uncovered.) While it is baking, make the topping. Combine the flour, pecans, butter and brown sugar in a small bowl. When the casserole is done baking remove from oven and sprinkle topping over the top. Bake for an additional 10-15 minutes.  You want a lightly browned, crunchy top. Let it sit for about 30 minutes before serving. Notes: *Milk will work if you don't have buttermilk. I bake my potatoes in the oven. Wash, dry and pierce with a fork. Place on a baking sheet and bake for 30-45 min at 375 degrees or until it passes a fork test. Let them cool, then peel the skin off or cut open and scrape out the insides. You could also use canned yams if you were pressed for time. I use salted butter, if you prefer unsalted, add a 1/2 tsp. salt to the potato mixture.