Sweet Potato Crunch Casserole

Ingredients

• 4 medium-sized sweet potatoes, baked, peeled, mashed, and cooled completely
• 2 large eggs
• ¾ cup brown sugar
• 1 teaspoon vanilla extract
• 1 stick unsalted butter, melted
• ¼ cup buttermilk
• 1 teaspoon kosher salt
• For topping:
• 1 cup brown sugar
• ⅓ cup unsalted butter, melted
• ⅓ cup all-purpose flour
• 1 cup finely chopped pecans
• ½ teaspoon kosher salt

Preparation

1. Preheat oven to 375°F. Coat a 9×13-inch (or 2 quarts) casserole dish with cooking spray. Set aside.
2. Beat mashed sweet potatoes, ¾ cup brown sugar, eggs, vanilla extract, ½ cup melted butter, 1 teaspoon kosher salt, and buttermilk together until well combined.
3. Pour sweet potato mixture into prepared casserole dish. Bake 25-30 minutes.
4. Prepare the crumble topping by mixing flour, chopped pecans, ⅓ cup melted butter, 1/2 teaspoon kosher salt, and brown sugar.
5. Remove sweet potatoes from oven and cover with prepared topping. Return casserole to oven and bake for an additional 12-15 minutes or until topping is browned and crispy.
6. Remove from oven. Casserole must sit for 20-30 minutes to set before serving.