Sweet Potato Casserole

By [e-mail]

Ingredients

• For Topping:
• (Serves 10-12)
• 2 lbs. sweet potatoes, 5-6 medium sweet potatoes
• 2/3 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup evaporated milk (low-fat optional)
• 2 eggs
• 1 stick unsalted butter, melted
• 1 1/2 tsp. ground cinnamon
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 1 cup pecans
, chopped
• 1 cup all-purpose flour
• 2/3 cup brown sugar
• 1 stick unsalted butter, cubed
• 1 tsp. ground cinnamon
• 1/8 teaspoon salt

Details

Adapted from 12tomatoes.com

Preparation

Step 1

Directions

Preheat oven to 350ºF.
Butter a 9x13 baking dish
Place sweet potatoes in a large pot of water and boil until tender. Allow to cool and remove skin. Dice into 1-1 ½ inch cubes
In a large bowl, mix or mash potatoes and add sugars, evaporated milk, eggs, butter, cinnamon, vanilla and salt. Mix well and pour into baking dish.
In a medium-sized bowl, combine all “Topping” ingredients. Mix well to make sure everything is incorporated. Spread topping evenly on top of sweet potato mixture.
Place in oven and bake for 25-30 minutes, or until the top is golden brown and crispy. Optional: place under broiler for 30 seconds until top is bubbling. Allow 10 minutes to cool and serve hot.