Sweet Potato Casserole

First, wash and bake your sweet potatoes. (I threw them in the oven, just as I was pulling something else out. After a while I turned the oven off, but left the door shut to use up the residual heat)

Let them cool. Peel them with your fingers (almost as easy as peeling a banana when they are baked and cooled - but if you prefer to use a vegetable peeler on raw ones, by all means)

Place the now lukewarm peeled sweet potatoes in your mixer (or a big bowl). Mash them. Add some cinnamon, nutmeg, milk and molasses. Once it is nice and creamy, scoop into a casserole dish.

To make the topping, melt 1/2 stick of butter, and mix with brown sugar (about 1/2 cup), a dash of salt and a cup of pecans. Pour this mixture on top, evenly distributing the pecans with your spatula or spoon.

Bake at 375 for about 30 minutes - until hot and bubbly in the center.