Pecan-Topped Sweet Potato Casserole

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

2 1/2 pounds sweet potatoes (about 5 medium)

2 tablespoons butter, softened

1/2 cup firmly packed brown sugar

1/2 cup 2% reduced-fat milk

1 large egg

1/2 teaspoon salt

1/2 teaspoon vanilla extract

vegetable cooking spray

3 tablespoons all-purpose flour

1/4 cup firmly packed brown sugar

1 tablespoon cold butter, cut into small pieces

1/3 cup finely chopped pecans

Directions:

1. Prepare filling: Preheat oven to 400°. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350°. Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.
2. Beat mashed sweet potatoes, 2 Tbsp. softened butter, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.
3. Pulse flour and 1/4 cup firmly packed brown sugar in a food processor until combined. Add 1 Tbsp. cold butter, and process 45 seconds or until mixture resembles coarse meal; stir in finely chopped pecans. Sprinkle mixture over Sweet Potato Filling in baking dish.
4. Bake at 350° for 40 to 45 minutes or until topping is golden brown.

By RecipeOfHealth.com