Sweet Potato Casserole with Pecan Crumble Topping

Sweet Potato Casserole with Pecan Crumble Topping is a side dish that serves 10. For 49 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 237 calories, 3g of protein, and 8g of fat. It is perfect for Thanksgiving. 2 people found this recipe to be flavorful and satisfying. Head to the store and pick up sweet potatoes, vanilla, evaporated milk, and a few other things to make it today. From preparation to the plate, this recipe takes

Ingredients

• 0.5 cup brown sugar
• 2 tablespoons butter
• 1 egg
• 0.5 cup evaporated milk
• 0.33333334 cup flour
• 1 orange
• 0.5 cup pecan pieces
• 0.75 cup sugar
• 3 cups sweet potatoes
• 0.5 teaspoon vanilla

Instructions

1. Preheat oven to 350F. In a a large pot, add sweet potatoes and fill with water until the potatoes are just covered. Bring to a boil, turn heat down and gently boil until potatoes are fork tender, about 15 minutes. In a large bowl add: beaten egg, sugar, evaporated milk, orange zest from the orange, 3 tablespoons of butter and vanilla. 2. Add cooked and drained sweet potatoes to the large bowl and break up the sweet potatoes with a wooden spoon or a mixer on low speed. 3. Add the freshly squeezed orange juice (about 1/4 cup) and mix until combined and potatoes are smooth. Put sweet potato mixture into a greased 9 x 5 loaf pan.For the crumb topping, mix brown sugar and flour, cut in the 2 tablespoons of butter then stir in the pecan pieces. cover the sweet potato casserole completely with the crumb topping. Decorate with pecan halves if desired. 4. Bake for 25 minutes.