Pioneer Woman's Sweet Potato Casserole Recipe

Our family LOVED this side dish/dessert at Thanksgiving. I found this recipe on The Pioneer Woman Cooks. Our family agreed that, next time, we’d cut the white sugar in half and it would be plenty sweet. This is a nice change from traditional sweet potatoes (garnet yams, really) without marshmallows.

This is another winner from The Pioneer Woman Cooks!

Ingredients

4	whole Medium Sweet Potatoes
1	cup Sugar (note: we think ½ cup sugar is sweet enough for us)
1	cup Milk (I used 2% and it worked out fine)
2	whole Eggs
1	teaspoon Vanilla Extract
1	teaspoon Salt
	(½ tsp pumpkin pie spice, optional)
For the topping:
1	cup Brown Sugar
1	cup Pecans, finely chopped
½	cups Flour
¾	sticks Butter

Directions

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt.
NOTE: I think the sugar can be reduced by half, and it would still be amazing.)

With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.
NOTE: I used a hand mixer, on low speed, in spurts— so as not to puree the sweet potatoes too much.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
(NOTE: You can easily make this a day or two ahead)

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
NOTE: I used individual ramekins.

Bake in a 400-degree oven for 30 minutes, or until golden brown.