Ingredients
2 pounds sweet potatoes (3 cups mashed)
1/2 cup sugar
1/2 teaspoon salt
2 large eggs
1/2 cup milk
1/2 teaspoon vanilla
4 tablespoons butter (melted)
For the Topping:
1/2 cup brown sugar
1/2 cup flour (all-purpose)
4 tablespoons butter (melted)
1/2 cup pecans (chopped)
Steps to Make It
Butter a 2-quart baking dish.
Scrub the sweet potatoes and cut them in half if large. Boil in their jackets until tender. Cool; slip the peels off and mash well. Stir in sugar and salt.
Heat the oven to 350 F.
Butter a 2-quart baking dish or spray it with nonstick cooking spray.
In a small bowl whisk together the eggs, milk, vanilla, and 4 tablespoons melted butter. Stir the egg mixture into the mashed sweet potatoes until smooth and well blended.
Spoon the mixture into the prepared baking dish.
Combine the brown sugar with the flour and 4 tablespoons of butter; mix with a fork until crumbly. Stir in the chopped pecans.
Sprinkle the crumb mixture over the sweet potato mixture.
Bake in the preheated oven for 35 to 45 minutes.
Serves 6 to 8.
Variations
Sprinkle miniature marshmallows over the casserole about 15 minutes before it comes out of the oven.
Replace the granulated sugar in the filling with light or dark brown sugar.
Replace the freshly cooked sweet potatoes with two 15-ounce cans of sweet potato purée.
