Sweet Potato Pudding

TO MAKE SWEET POTATO BASE: Preheat oven to 350 degrees. Grease a baking dish. Combine the sweet potatoes, sugar, eggs, vanilla, milk, and 1/2 cup butter. Place in the prepared baking dish.

TO MAKE TOPPING: Melt 1/2 cup butter. Combine with the brown sugar, flour, and nuts.

Cover the sweet potatoes with the topping. Bake uncovered for 30 minutes, and serve.

MAKE-AHEAD TIP: Place the pudding in the freezer (without cooking) until needed. Thaw in the refrigerator. Preheat the oven to 350 degrees. Bake uncovered for 30 minutes, and serve.

For easy freezer storage, it is a good idea to line a baking dish with aluminum foil before adding the food. Place in the freezer until the food is frozen hard. Remove the baking dish, and store the package in a labeled, dated plastic bag. To serve, simply remove the foil, return the food to the baking dish then thaw in the refrigerator and reheat.