Sweet Potato Casserole with Pecan Streusel

Ingredients:

• 4 lb. Sweet Potatoes, peeled and cut into 1-inch pieces
• 1/2 cup Coburn Farms Butter
• 1/2 cup Ginger Evans Brown Sugar
• 2 Good Nature Eggs
• 1/2 cup Coburn Farms Milk
• 1 tsp. Marcum Ground Cinnamon
• 1 tsp. Marcum Vanilla Extract
• 1/2 tsp. Marcum Salt
• 1 cup Nutsome Chopped Pecans
• 1/2 cup Ginger Evans All-Purpose Flour
• 1/2 cup Kiggins Old Fashioned Oats

Directions:

1. Place sweet potatoes in a large pot and cover with cold water. Bring to a boil.
2. Reduce heat and simmer 15–20 minutes, or until fork-tender. Drain well.
3. Preheat oven to 350°F. Grease a 9 x 13-inch baking dish.
4. Mash sweet potatoes with 1/4 cup melted butter, 1/4 cup brown sugar, eggs, milk, cinnamon, vanilla, and salt until smooth.
5. Spread sweet potato mixture evenly in prepared baking dish.
6. Combine pecans, flour, oats, remaining 1/4 cup brown sugar, and remaining 1/4 cup melted butter until crumbly.
7. Sprinkle pecan mixture evenly over sweet potatoes.
8. Bake 30–35 minutes, or until topping is golden and center is hot.
9. Rest 10 minutes before serving.

Recipe tips:

• Prepare the sweet potato mixture one day ahead; add streusel just before baking.
• Use Fairhill Farms canned sweet potatoes in water, drained well, for a quicker option.
• Cover loosely with foil if pecans begin to brown too quickly.