Sweet Potato Casserole

Ingredients:

Sweet Potato Mixture:

3 cups sweet potatoes, cooked (approx. 3 large sweet potatoes)

1/2 cup sugar

1/2 tsp. salt

1 tsp. vanilla 

2 eggs, beaten

1/2 cup butter, melted

Topping:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted

Directions:

Cook sweet potatoes (boil, bake or pop them in the microwave... our preferred method is to boil, just make sure the pot doesn't boil over. 

Make the topping by combining brown sugar, flour, nuts and butter in a mixing bowl. Chill in the fridge until ready to use (this helps the crumble maintain its form and not melt into the sweet potatoes). 

Peel and mash the sweet potatoes. 

Combine sweet potatoes with sugar, salt, vanilla, beaten eggs and butter, beat thoroughly with a hand mixer for about 3-4 min. to increase the fluffiness

Pour sweet potato mixture into a 2 quart baking dish*. If making ahead of time, can refrigerate at this point and save the rest of the steps for later. 

Bake for 25 minutes at 375

Sprinkle the chilled topping over the top and bake for an additional 10-20 minutes or until crumble is browned. 

*Note: For a 9x13 pan, 1.5x the recipe (that's what we did Thanksgiving 2022), doubling the recipe would require a 9x13 plus an 8x8 or something similar or a REALLY full 9x13.