Sweet Potato Casserole

By á-5543

Ingredients

• Topping:
• 3 medium sweet potatoes (1 1/2 lbs. or so)
• 1/2 Cup cream (half & half works well)
• 1/2 Cup light brown sugar, packed
• 1/2 Cup white sugar
• 2 tsp. cinnamon
• 1/8 tsp. GROUND CLOVES
• 1/4 tsp POWDERED GINGER
• 1/4 tsp. GROUND NUTMEG
• 1-2 tsp. PURE VANILLA EXTRACT
• 1-2 TB. all-purpose flour
• 1/2 Cup butter, melted (1 stick)
• 2 eggs, beaten
• 1/2 Cup all-purpose flour
• 1 Cup chopped pecans
• 1 Cup light brown sugar, packed
• 1/2 tsp. CINNAMON
• 5 TB. butter, melted

Preparation

Step 1

Preheat oven to 400. Poke a few holes in the
sweet potatoes with a fork. Bake for 1 hour or
until fork-tender. Remove from the oven and let
cool. Turn the oven down to 350. Cut open the
sweet potatoes and scrape the insides into a large
bowl. Mash the potatoes. Add the cream and mix
thoroughly until creamy. Add the brown sugar and
white sugar and mix well. Add in the spices, flour,
and melted butter and mix well. Add the eggs and
mix again. Spoon the mixture evenly into a 9X9
inch pan. Set aside. In a medium bowl, combine
all of the topping ingredients. Stir until crumbly.
Spoon the topping mixture evenly on top of the
sweet potato mixture. Bake at 350 for 30 minutes,
until topping is bubbling and brown, let cool for
10 minutes at least and serve.