Filling:
3 # sweet potatoes (yams)
1 C. sugar
1 C. milk
2 beaten eggs
6 T. butter, cut in pats
2 tsp. vanilla

Topping:
1 C. packed brown sugar
2/3 C. All-purpose flour
4 T. butter
1 C. pecan pieces
Pecan halves

Directions
Peel sweet potatoes, cut off ends and cut into cubes (like you would for mashed potatoes). Boil 25-30 min or till tender. While potatoes are boiling, combine eggs, milk, sugar and vanilla and set aside. Drain potatoes and immediately mix in milk mixture along with the 6 T. butter. Stir with a wooden spoon, then mash slightly with a potato masher, leaving them very lumpy. Pour into a greased 9x13 inch pan, set aside. Combine brown sugar and flour, then cut in the 4 T. butter till mixture resembles coarse crumbs. Stir in pecan pieces and sprinkle this mixture evenly over the top of the sweet potatoes. Place pecan halves around on top of the casserole, if desired. Bake 350 about 25 minutes. Enjoy!

Have prepared, 1 unbaked pie shell (9 inch) See recipe below. Or you can use Pillsbury Pie Shell Mix

Preheat oven to 325 degrees

2 eggs
1/2 cup all-purpose Flour
1/2 cup Sugar
1/2 cup firmly packed brown sugar
1 cup butter or margarine, melted and cooled to room temperature
1 (6oz.) pkg. Nestle Toll House semi-sweet morsels
1 cup chopped walnuts

Directions
In large bowl, beat eggs till foamy.
Add flour, sugar, and brown sugar, beat until well blended.
Blend in softened butter.
Stir in chocolate morsels and walnuts.
Pour into pie shell and bake for 1 hour.
*Serve warm with Vanilla Ice Cream

Pastry for one-crust pie:

1 1/4 cup all purpose flour
1/4 tsp. Salt
1/3 cup shortening
4-5 tbsp. Cold water

Blend salt into flour.
Cut in shortening till it resembles course oatmeal.
Using a fork to mix, gradually sprinkle in water with flour mixture. Knead dough just enough to form a nice ball. Roll out on floured surface to about 12 inches round. Carefully fold dough in half, place into pie pan and unfold to cover pan evenly. Trim to 1 inch beyond edge of pan, fold under and crimp.

It's just simply the best!!!!!

4 large sweet potatoes
2/3 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 large marshmallow per potato ball

Directions
Preheat oven to 350. Bake the potatoes until tender, then peel and mash. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2-3 inch ball. Roll the balls in the coconut mixture. Bake for 15-20 minutes. Watch carefully for the last few minutes of cooking - the expanding marshmallows can cause the potato balls to burst open.

This is absolutely the best sweet potato recipe I have ever tasted!! Merry Christmas from the McLeod's!