Instructions

• Preheat oven to 350F degrees.
• In a large bowl, mash 29 ounce can sweet potatoes, drained.
• Then stir in ½ cup (1 stick) salted butter, melted, ⅓ cup milk, ¾ cup sugar, 1 teaspoon vanilla extract and 2 large eggs, beaten.
• Stir until combined well.
• Pour sweet potato mixture into a 2-quart (8-inch square) baking dish.
• In a bowl, combine 5 Tablespoons salted butter, melted, ⅔ cup brown sugar, ⅔ cup all-purpose flour and 1 cup chopped pecans.
• Use a fork or your fingers until mixture becomes small crumbles.
• Sprinkle crumbles over sweet potato mixture.
• Bake uncovered for 30-40 minutes until topping is golden brown.
• Let casserole cool for at least 15-20 minutes before serving.
• Note: This is important as the casserole will set-up as it cools.