Sweet Potato Casserole with Pecan Crunch

Ingredients: 

Casserole:

• 4 cups cooked and mashed sweet potatoes, (3 or 4 lg sweet potatoes)
• 1 cup sugar
• ½ cup butter, softened
• 2 eggs
• ¼ cup whole milk
• 2 teaspoons Madagascar Bourbon Pure Vanilla Extract
• 1 teaspoon salt

Pecan Crunch Topping:

• 1 cup brown sugar
• ⅓ cup flour
• 1 cup chopped pecans
• ⅓ cup butter, melted 

Directions:

Casserole:

1. Wash and dry sweet potatoes.
2. Pierce the skin in several places to prevent the potatoes from bursting in the oven.
3. 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. (If the sweet potatoes are unevenly sized, you could slice them in half to help them bake more uniformly. Place the halves flesh-side-down on the baking sheet.)
4. 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.
5. Mash the pulp to get a fairly smooth, even consistency, sort of like a lumpy puree.
6. Add the butter, sugar, eggs, milk, salt and vanilla to the mashed sweet potatoes.
7. Stir together until well combined and fairly smooth.
8. Scoop the sweet potato mixture into a 1½ qt baking dish and spread evenly.

Pecan Crunch Topping:

1. Mix together flour and brown sugar in a small bowl.
2. Cut in the butter with a fork or pastry blender and mix until it is well combined, but mixture is crumbly.
3. Stir in the pecans.
4. Sprinkle topping crumbles over the sweet potato mixture in the baking dish.
5. Bake in a 350 degree oven for 35 to 40 minutes. Topping will brown and form a crunch top layer.
6. Allow to cool on a cooling rack for 15 - 20 minutes before serving.
7. Enjoy alongside your favorite holiday dishes!

Note: Makes about 6 servings.



Original Recipe: Busy at home