Name: Sweet Potato Casserole
Ingredients: 4 tbsp unsalted Butter, melted, plus more for buttering the baking dish; 3 cups mashed Sweet Potatoes (3-4 large potatoes; about 1 3/4 pounds); ½ cup Milk; ¼ cup Brown Sugar, Packed; 1 tsp pure vanilla extract; ½ tsp kosher salt; 2 large eggs; ½ cup all-purpose flour; ½ cup brown sugar, packed; 4 tbsp unsalted butter, melted; ¼ tsp kosher slat; ¾ cup chopped pecans

Filling:

4 tbsp unsalted Butter, melted, plus more for buttering the baking dish

3 cups mashed Sweet Potatoes (3-4 large potatoes; about 1 3/4 pounds)

½ cup Milk

¼ cup Brown Sugar, Packed

1 tsp pure vanilla extract

½ tsp kosher salt

2 large eggs

Topping:

½ cup all-purpose flour

½ cup brown sugar, packed

4 tbsp unsalted butter, melted

¼ tsp kosher slat

¾ cup chopped pecans

Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water.

Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool.

Mash the sweet potatoes.

For the Filling:

Preheat the oven to 350° F and butter a 2-quart baking dish.

Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and the eggs in a large bowl. Transfer to the prepared 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 and spread over the top of the sweet potatoes in an even layer.

Bake until mostly set in the center and golden on top, 25 to 30 minutes.

Serve hot.

Ingredients