Image Credit (The girl who ate everything)Crumb Topping:
1 C brown sugar
1/3 C flour
1 C chopped pecans
1/3 C butter, melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use.
Sweet Potato Layer:
3 C cooked and mashed sweet potatoes (about 3-4 large sweet potatoes)*see note
1/2 C sugar (Original recipe calls for 1 C)
1/2 tsp salt
1 1/2 tsp vanilla
2 eggs, well beaten
1/4 C (1/2 stick butter), melted (Original recipe calls for 1/2 C)
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness. Add a splash of milk if needed and blend in.
Instructions:
1. Preheat oven to 375 degrees. Spray medium-sized caserole dish with nonstick spray.
2. Pour sweet potatoes mixture into the baking dish, 2 quart size. bake for 25 minutes. (If making ahead this is a good point to prep to and put into the fridge covered for up to 2 days)
3. *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the topping aprox. 10-20 minutes.
4. Remove from oven and evenly sprinkle crumb topping and cook for an additional 10-20 minutes until browned. Let set 10 min prior to serving.
10 servings
If this recipe is doubled use a 10 x 13 baking dish.
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