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Sweet Potato Casserole
Morgan Jankovic's Thanksgiving menu includes this sweet potato casserole. (Photo: lawellphoto.com)
4 medium sweet potatoes
6 Tablespoons unsalted butter, room temperature
½ cup brown sugar
½ cup all-purpose flour
1 cup pecans, chopped
½ cup granulated sugar
1 cup milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon pumpkin spice
Preheat oven to 400 degrees. On a sheet pan lined with foil, place sweet potatoes and bake for about 45 minutes until fork tender. Once cooled, slice them open lengthwise and scrape out flesh with spoon into large bowl.
In a small separate bowl, mash butter and brown sugar until combined. Add flour and pecans using a fork until combined; set aside.
Add granulated sugar, milk, eggs, vanilla, salt and pumpkin spice to the sweet potatoes. Mash mixture with potato masher until combined and slightly lumpy.
Spread sweet potato mixture in a 9-by-13 baking dish and sprinkle the crumb mixture on top. Bake until golden brown, about 30 minutes.
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