SWEET POTATO CASSEROLE RECIPE - (4.4/5)

Steps:

• Wash 4 medium sweet potatoes and bake them in a 375°F oven until fork tender, about 30 to 35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl. Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. Note: I think the sugar can be reduced by half, and it would still be amazing. With a potato masher, mash them up just enough, you don't want it to be perfectly smooth. Note: I used a hand mixer, on low speed, in spurts, so as not to puree the sweet potatoes too much. Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), 1/2 cup flour, and 3/4 stick of butter. With a pastry cutter or fork, mash together until thoroughly combined. Note: You can easily make this a day or two ahead. Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top. Note: I used individual ramekins. Bake in a 400°F oven for 30 minutes, or until golden brown.