Sweet Potato Casserole with Pecan Topping

• Sweet potatoes

• 4 lb sweet potatoes (about 5 medium)
• 1/3 cup butter, melted
• 1/3 cup brown sugar
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp salt

• Pecan topping

• 3/4 cup brown sugar
• 1/3 cup all-purpose flour
• 4 tbsp butter, melted
• 1 cup chopped pecans

1. 1Heat the oven to 400°F. Prick the sweet potatoes with a fork and bake on a foil-lined sheet until very soft, 45–60 minutes. (Or peel, cube and boil 15 minutes until tender, then drain.)
2. 2Lower the oven to 350°F and butter a 9x13-inch baking dish.
3. 3Scoop the sweet potato flesh into a bowl and mash with the butter, brown sugar, milk, eggs, vanilla, cinnamon and salt until smooth. Spread in the dish.
4. 4Mix the topping ingredients with a fork until crumbly and scatter over the top.
5. 5Bake 30–35 minutes, until the topping is golden.

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