Sweet potato casserole
Ingredients
For the filling
1 (40 ounce) can cut sweet potatoes, undrained
¾ cup white sugar
⅓ cup unsalted butter, cut into pieces
⅓ cup milk
2 large eggs
1 teaspoon vanilla extract
For the topping
1 cup chopped pecans
¾ cup packed brown sugar
⅓ cup all-purpose flour
⅓ cup unsalted butter, melted
Directions
  1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
  2. To make the sweet potato layer: Place canned sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Remove from the heat and drain.
  3. Transfer potatoes to a medium bowl and mash with a fork or potato masher. Add white sugar, butter, milk, eggs, and vanilla; mix until well combined. Spread evenly into the prepared baking dish.
  4. To make the topping: Mix pecans, brown sugar, flour, and melted butter in a separate bowl until combined and crumbly. Sprinkle over sweet potato mixture.
  5. Bake casserole in the preheated oven until topping is golden brown, about 35 minutes.