Sweet Potato Casserole

For Thanksgiving we had my friend, her husband, and her little boy over. My friend said she didn't really like the whole marshmallow sweet potato thing so I found a recipe and tried it out. I think its my new favorite! It is amazing! 

  

Mixture Ingredients

2 1/2 cups cooked, mashed sweet potatos ( I peeled mine, chopped them up, boiled them, and then mashed them)

2/3 cup granulated sugar

1/5 tsp salt 

3/4 tsp vanilla extract

1 egg beaten

3 Tbsp. unsalted butter melted

Crust Ingredients

2/3 cup brown sugar

3 Tbsp all purpose flour

1/2 cup finely chopped pecans

3 Tbsp. butter melted

1/2 tsp vanilla extract

Directions:

1. Pre-heat your oven to 350 degrees and prep a medium to small sized casserole dish with cooking spray. I used a 9×9 inch casserole dish.
2. Use a mixer to whip together cooked, mashed sweet potatoes (instructions to cook, bake, or microwave sweet potatoes above), 2/3 cup granulated sugar, 1/4 teaspoon salt, 3/4 teaspoon vanilla extract, 1 egg – beaten, 3 tablespoons unsalted melted butter. Mix until the potatoes are light and fluffy.
3. Pour the potato mixture into the prepared casserole dish and bake for 30 minutes.
4. Meanwhile, combine the crust ingredients in a small bowl – 2/3 cup brown sugar, 3 tablespoons all-purpose flour, 1/2 cup finely chopped pecans, 3 tablespoons melted butter and 1/2 teaspoon vanilla extract.
5. Sprinkle the crust over the casserole after it has baked for 30 minutes. Bake for 10-15 minutes longer, until the pecan crust is lightly browned and crunchy.

I found this recipe on http://centercutcook.com/