1. Sweet potatoes casserole
Stephen, komi, ayao

2. Ingredient 8 sweet potatoes 4 large eggs, lightly beaten 1/2 cup milk
1/4 cup packed dark brown sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon pure vanilla extract
Coarse salt and freshly ground black pepper

3. Number of serving
Our casserole can serve 8 people.

4. Ingredient in half 4 sweet potatoes 2 large eggs, lightly beaten
1/3 cup milk
½ cup packed dark brown sugar
2tablespoons (1/2 stick) unsalted butter, melted
1/3teaspoon pure vanilla extract
Coarse salt and freshly

5. directions
For the sweet potatoes: Heat the oven to 350 degrees F. Place the potatoes on a rimmed baking sheet and bake until tender when pierced with the point of a paring knife, about 1 hour.
Cool the potatoes slightly. Peel the potatoes, discard the skins, and place them in a medium bowl. Mash with a potato masher or large fork until smooth. Stir in the eggs, milk, brown sugar, melted butter and vanilla until combined; season with salt and pepper.
Meanwhile, for the topping: Combine the pecans, brown sugar, flour and butter in the bowl of a food processor fitted with the blade attachment. Pulse until combined. Set aside.
Transfer the sweet potato mixture to a medium casserole dish and sprinkle with the topping. Place the casserole in the oven and bake until bubbly and browned on top, about 30 minutes. Serve immediately.

6. Double ingredients 16 sweet potatoes 8 large eggs, lightly beaten
1cup milk
2/4 cup packed dark brown sugar
8 tablespoons (1/2 stick) unsalted butter, melted
1teaspoon pure vanilla extract
Coarse salt and freshly ground black pepper .

7. Quadruple ingredient 32 sweet potatoes 16 large eggs, lightly beaten
2 cup milk
2 cup packed dark brown sugar
16 tablespoons (2 stick) unsalted butter, melted
2 teaspoon pure vanilla extract
Coarse salt and freshly ground black pepper

8. servings
The regular serving is 8