Sweet Potato Casserole

 

Filling

1/2 stick of butter (melted)
3 - 4 large sweet potatoes (peeled and cubed)
1/2 cup milk
1/4 cup brown sugar
1 tsp vanilla
1/2 tsp kosher salt
2 large eggs

Topping

1/2 cup flour

1/2 cup brown sugar

1/2 stick butter (melted)1/4 tsp kosher salt

3/4 cup chopped pecans

Peel and cube sweet potatoes and add them to a large pot of salted water.  Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender (15 - 20 minutes).  Drain and cool.  

Mash the cooled sweet potatoes.  

Preheat the oven to 350 degrees and spray a 2-quart baking dish with cooking spray.  

Whisk together the melted butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl.  Transfer to the baking dish.

For the topping:  Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together.  Stir in the pecans.  Spread the mixture over the top of the sweet potatoes in an even layer.  Bake until mostly set in the center and golden on top, 25 - 30 minutes.  Serve hot.  

This casserole is so good!  It's the perfect amount of sweet without going overboard with brown sugar and marshmallows.