Sweet Potato Casserole w/ Pecan Crunch Topping

By desacad

Ingredients

• 4 cups cooked and mashed sweet potatoes, (3 or 4 lg sweet potatoes)
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/4 cup whole milk
• 2 teaspoons Pure Vanilla Extract
• 1 teaspoon salt
• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped pecans
• 1/3 cup butter, melted

Details

Servings 1
Adapted from busy-at-home.com

Preparation

Step 1

Pierce the skin in several places to prevent the potatoes from bursting in the oven.

Place the sweet potatoes on a large baking sheet and bake them in the oven at 350 degrees for about an hour or until they are tender when poked with a fork. (My sweet potatoes were unevenly sized, so I sliced them in half to help them bake more uniformly. I placed the halves flesh-side-down on the baking sheet.)

Remove from oven and cool the potatoes until you can handle them easily. Then scoop the sweet potato pulp out of the shells into a mixing bowl.

Add the butter, sugar, eggs, milk, salt and vanilla to the mashed sweet potatoes.

Stir together until well combined and fairly smooth.

Scoop the sweet potato mixture into a 1 1/2 qt baking dish and spread evenly.

Mix together flour and brown sugar in a small bowl.

Cut in the butter with a fork or pastry blender and mix until it is well combined, but mixture is crumbly.

Stir in the pecans.

Sprinkle topping crumbles over the sweet potato mixture in the baking dish.