Second in our series on Thanksgiving Dinner we went to see Mom.  You can find the video on our Facebook Live on October 2 where we whipped up a Sweet Potato Casserole and Stuffing Sweet Potato Pecan Bake 3 cups mashed sweet potatoes 2 eggs 1/2 cup half and half cream 1/4 cup butter, softened 2 teaspoons vanilla  extract 1/8 teaspoon salt Topping 1/2 cup packed brown sugar 2 TBSP flour 1/4 cup COLD butter 1/2 cup chopped pecans In a large mixing bowl combine the first seven ingredients; beat until light and fluffy.  Transfer to a greased 11 inch X 7 inch X 2 inch baking dish. For topping combine the brown sugar and flour in a bowl,  Cut in the butter until crumbly.  Fold in pecasn.  Sprinkle over the sweet potato mixture.  Bake, uncovered at 350 degrees for 30 – 35 minutes or until knife inserted near the center comes out clean.  Yield 6 – 8 servings. Stuffing  20 cups bread cubes (day old) 1 1/2 cups margarine, 2 cups chopped celery 2 cups chopped onion 1 1/2 cups water 3 tsp cry chicken soup 3 tsp sage 3 tsp poultry seasoning 3 tsp salt 3 tsp pepper Saute celery and onions in the margarine until transparedn Mix bread cubes with the saute mixture and toss Pour liquid over and mix together. Cook in a double foil lined pan cover and bake at 350 degrees for one hour.