Ingredients
Scale
Filling
5 cups cooked sweet potato (about 6 lb raw)
¾ cup sugar
3 eggs, beaten
½ tsp salt
¾ cup melted butter
¾ cup milk
2 ¼ tsp vanilla
Topping
1 cup light brown sugar
⅔ cup all-purpose flour
2 cups chopped pecans, toasted
⅔ stick salted butter, melted
Instructions
- Heat oven to 400°F. Pierce the sweet potatoes and bake for 60 minutes, or until soft. Cool a bit, peel, and mash.
- Lower oven temp to 325°F.
- In a bowl, stir mashed sweet potato, sugar, eggs, salt, melted butter, milk, and vanilla until smooth.
- Spread filling into a 9×13-inch baking dish.
- In another bowl, mix brown sugar, flour, toasted pecans, and melted butter until crumbly. Sprinkle evenly over the top.
- Cover with foil and bake 15 minutes. Remove the foil and bake for 15 more minutes, until the topping is golden and crisp.
Notes
Make the casserole as directed, but leave the topping off. Cover and refrigerate. When ready to bake, let it come to room temperature. Heat oven to 325°F. Add the topping, cover with foil, and bake 15 minutes. Uncover and bake 15 more minutes, until the topping is golden and crisp.