This sweet potato casserole has a sugared pecan topper, making it an ideal side dish for a special dinner.
Wash and peel potatoes; cut into quarters. Cook in enough boiling, lightly salted water to cover for 25 to 30 minutes or until tender; drain well.
Grease 8x8x2-inch baking dish. In a large mixing bowl, beat sweet potatoes with an electric mixer on low sped until smooth. Beat in the sugar, the 1/4 cup melted butter, and salt until well combined. Add milk and eggs. Beat until just combined. Spread in baking dish.
In a small mixing bowl, combine brown sugar, flour, and 1 tablespoon melted butter. Stir in pecans. Sprinkle topping over the potato mixture. Bake in a 350 degree F oven 30 minutes or until set.