Sweet Potato Cassarole

4 large sweet potatoes
½ cup granulated sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
½ cup unsalted butter, melted

1 cup light brown sugar, packed
½ cup all-purpose flour
1 cup chopped pecans (optional)
½ cup unsalted butter, melted

Cook sweet potatoes in desired manner, until soft (or use 2 large cans of yams – drained)
Preheat oven to 375 degrees. Spray a 2 qt baking dish with nonstick spray – set to the side.
In a large bowl, combine cooked sweet potatoes, granulated sugar, salt, vanilla, eggs and melted butter. Beat with an electric mixer for about 4-5 minutes, until fluffy and smooth.

Pour into prepared dish. Bake for 25 minutes.
While baking, prepare topping by combining brown sugar, flour, pecans, and melted butter in a small bowl. Mix with a fork and set aside.
Sprinkle the baked sweet potato mixture with toppings and return to oven for about 10-15 minutes until crumble is lightly browned. Serve immediately or cover with foil and serve in 30 minutes.

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