Crunch-Topped Sweet Potato Casserole

By BCVH

Ingredients

• TOPPING:
• 2 cans (16 oz. each) sweet potatoes, undrained
• 1/4 cup melted butter
• 1 cup sugar
• 1/2 tsp. salt
• 2 eggs, well beaten
• 1/2 cup milk
• 1/2 tsp. vanilla
• 1 cup firmly packed brown sugar
• 1/4 cup butter
• 1/3 cup flour
• 2 tsp. cinnamon
• 1 cup chopped nuts

Preparation

Step 1

In a saucepan, heat undrained potatoes to the boiling point. Drain. Mash potatoes with butter. Add remaining ingredients and blend well. Turn into a 9-inch square glass baking dish.

For Topping: In a saucepan, combine brown sugar, butter, flour and cinnamon. Heat gently over medium heat. Remove from stove and stir in nuts. Spread over sweet potatoes. Bake at 350 degrees for 40 minutes. Can be made ahead.