Sweet Potato Casserole
4 Tbs. Unsalted Butter (melted) Plus extra to grease baking dish.
3-4 Large Sweet Potatoes or Yams, Peeled and cubed.
1/2 Cup Milk
1/4 Cup Brown Sugar, Packed
1 tsp. Pure Vanilla Extract
1/2 tsp. Kosher Salt
2 Lrg. Eggs
1/2 Cup All Purpose Flour
1/2 Cup Brown Sugar, Packed
4 Tbs. Unsalted Butter (melted)
1/4 tsp kosher salt
3/4 Cup Chopped Pecans
Add Sweet Potatoes or Yams to large pot of salted water. Bring to boil over high heat. Reduce to simmer and cook until very tender. (15-20 Minutes). Drain, Cool and Mash.
Preheat oven to 350 degrees F. Grease 2 quart baking dish.
In Large Bowl:
Whisk together butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs. Transfer to prepared baking dish.
In a Separate Bowl: Combine Flour, Brown Sugar, Butter and Salt until moist and mixture clumps together. Stir in Chopped Pecans.
Spread Topping evenly over your sweet potato mixture. Bake until mostly set in the center and top is golden. Approximately 25-30 minutes. Serve Hot