Sweet Potato Casserole

5 Sweet potatoes
1/3 to 1/2 cup white sugar
3 eggs
1 tsp salt
3 T butter softened
3/4 cup milk or evaporated milk
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves 

Topping:
1 cup brown sugar 
2/3 cup flour
6 T butter
1 cup chopped pecans

1. Cut the ends off of each sweet potato.
2. On a large baking sheet covered with tin foil bake the sweet potatoes for about 1 hour at 400 degrees. 
3. Scoop out the potatoes into a large bowl and mash with a potato masher. Add remaining non-topping ingredients and mix until smooth. Transfer to a 9x13 inch baking dish or a large casserole dish. 
4. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. 
5. Bake at 350 degrees for 40 minutes or until topping is lightly brown. 

Admittedly this isn't a healthy recipe, but it is a very hard recipe to screw up -- it is one of the most flexible options for Thanksgiving Day when it comes to timing everything right. You can get away with cooking the casserole for 30 minutes -- but it is safe to keep cooking up to an hour without adversely affecting your final product.