SWEET POTATOES FOR TWO

This was a hard side dish to photograph. You'll just have to trust me, that it is delicious. We get very tired of the same old baked potato or scoop of rice, so this was an excellent change of pace.
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Whipped sweet potatoes, sweetened with brown sugar, butter and vanilla, then baked with a crunchy brown sugared pecan topping. Even my ultra-picky Hubby loved this one.
Don't go by the photo, it tastes great!!

1 cup of mashed sweet potatoes
2 tablespoons brown sugar
¼ teaspoon salt
2 tablespoons milk
2 tablespoons beaten egg*
1 tablespoon melted butter
¼ teaspoon vanilla extract

Whip everything with an electric mixer until smooth. Place in a 3 cup (greased) baking dish and top with the following topping. Bake at 350 for 25 - 30 minutes or until hot.

TOPPING
4 tablespoons chopped pecans
2 tablespoons brown sugar
1 tablespoon white flour
1 tablespoon butter
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Mix topping ingredients (fingers work best) and spread evenly on top of sweet potatoes before baking.

NOTE: I had reservations about the pecans, but they are a wonderful addition to the dish. They are sweet, tender and crunchy and a nice contrast to the soft potatoes, I highly recommend you add them.
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NOTE: Recipe calls for two tablespoons of egg. I just put an egg in a cup and mixed it well with a fork, then measured out the amount.
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NOTE: This recipe makes two large servings. If you want more servings, just multiply the ingredients. It's pretty fool proof.