Sweet Potato Casserole Recipe (With Pecan Topping)

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

12 tablespoons (1 ½ sticks) unsalted butter, divided, plus more for the baking dish

2 large eggs

1 cup half-and-half

3 pounds sweet potatoes (about 6 medium or 4 large)

1 tablespoon plus 1 teaspoon kosher salt, divided

1 ¼ cups pecans

1 ¼ cups packed light or dark brown sugar, divided

⅓ cup all-purpose flour

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

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Directions at thekitchn.com

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