Sweet Potato Casserole with Pecan Brown Sugar Topping

• Vegetarian

• Produce

  • 4 cups Sweet potatoes, cooked plain

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 cup Brown sugar, light
  • 3/4 tsp Salt

• Nuts & Seeds

  • 3/4 cup Pecans

• Dairy

  • 8 tbsp Butter
  • 1/2 cup Milk

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 8 tablespoons melted butter, divided, plus more for greasing the pan
• 4 cups cooked, mashed sweet potatoes (plain)*
• 1 egg, lightly beaten
• ½ cup light brown sugar
• ½ cup milk
• ½ teaspoon salt
• ½ cup all-purpose flour
• ½ cup light brown sugar
• ¼ teaspoon salt
• ¾ cup chopped pecans

Directions

• Preheat the oven to 400 degrees F. Butter an 8x8 or 9x9-inch casserole dish.
• In a medium bowl mix the mashed sweet potatoes with 4 tablespoons melted butter, the egg, brown sugar, milk and salt.
• Spoon into the casserole dish and spread out evenly.
• In a small bowl mix the flour, brown sugar and salt together. Add the remaining 4 tablespoons butter and mix with a fork until well combined and a little crumbly.
• Stir in the pecans.
• Spoon over the top of the sweet potatoes.
• Bake 20 - 25 minutes until the top is golden. Let set 5 - 10 minutes before serving.