Preheat oven to 375 degrees. Spray a medium-size casserole
dish with nonstick spray.
For the crust- Combine brown sugar, flour, nuts and butter in
mixing bowl. Set aside.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in
a large mixing bowl in the order listed. Beat thoroughly with a
hand mixer for about 3-4 minutes to increase the fluffiness of
the sweet potato mixture. Add a splash of milk if needed and
mix.
Pour mixture into the baking dish. Bake for 25 minutes. At this
point, dish can be covered and refrigerated for a couple of days.
Sprinkle the surface of the sweet potato mixture evenly with the
crust mixture and return to oven for 10 minutes. Allow to set at
least 30 minutes before serving.
The brown sugar and pecan crust should be slightly browned
and crunchy. Makes 12 servings.
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