Sweet Potato Casserole
From Nancy Benight
FILLING
3 cups cooked sweet potato (fresh) 🍠
1 cup sugar
3 eggs 🥚
½ cup milk 🥛
1 tsp vanilla
½ stick butter, melted 🧈
dash of salt
TOPPING
1 cup brown sugar
¼ cup flour
½ stick butter, softened
~1 cup pecans, chopped
DIRECTIONS
Preheat oven to 350º
Put peeled, cooked sweet potato into large bowl and add all remaining “filling” ingredients
Beat with mixer until smooth
Pour into greased casserole dish
In a bowl, combine brown sugar and flour, then cut in softened butter until chunks form
Add chopped pecans, toss to coat streusel, then cover casserole with the pecan-streusel
Bake for 30 min