Sweet Potato Casserole

Ingredients

Filling

• 1.75 lbs peeled and cubed sweet potato (3-4 large sweet potatoes)
• 1/2 stick (4 tbsp) unsalted butter, melted
• 1/2 cup milk
• 1/4 cup brown sugar, packed
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 eggs

Topping

• 1/2 cup flour
• 1/2 cup brown sugar, packed
• 1/2 stick (4 tbsp) unsalted butter, melted
• 1/4 tsp salt
• 3/4 cup chopped pecans

Instructions

1. Add cubed sweet potato to a large pot of salted water.
2. Bring to a boil over high heat, then lower heat to a simmer and cook until the potatoes are tender, 15 - 20 minutes.
3. Drain, cool, and mash the sweet potatoes.
4. Preheat the oven to 350.
5. Lightly grease a 2-quart or 8"x8" baking dish.
6. Whisk together the 1/2 stick butter, sweet potatoes, milk, 1/4 cup brown sugar, vanilla, 1/2 tsp salt, and eggs in a large bowl. Transfer the mixture into the baking dish.
7. Mix the flour, 1/2 cup brown sugar, 1/2 stick butter, and 1/4 tsp salt in a medium bowl until moist and the mixture clumps together.
8. Stir the pecans into the flour mixture.
9. Spread the mixture evenly over top of the sweet potato layer in the baking dish.
10. Bake until golden on top and mostly set in the center, 25 to 30 minutes.