Instructions:
- Prepare the Crust: In a mixing bowl, combine 1 cup of brown sugar, 1/3 cup of flour, 1 cup of chopped nuts (pecans are preferred, but walnuts work as well), and 1/4 cup of melted butter. Stir the ingredients together until the mixture forms a crumbly texture. Set the crust mixture aside while you prepare the sweet potato mixture.
- Preheat the Oven: Preheat your oven to 350°F (175°C). This temperature ensures that both the sweet potato mixture and the crust bake evenly and form a golden top.
- Prepare the Sweet Potato Mixture: In a separate large mixing bowl, combine the 3 cups of mashed sweet potatoes, 1 cup of sugar, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, 2 well-beaten eggs, and 1/2 cup of melted butter. Mix thoroughly until all ingredients are fully combined and smooth. The mixture should be creamy with a slight sweetness from the sugar and vanilla.
- Assemble the Casserole: Grease a baking dish (9×13 inches works well) with butter or cooking spray. Pour the sweet potato mixture into the prepared dish, spreading it out evenly with a spatula. The mixture will be thick and smooth, so take your time to spread it evenly across the bottom.
- Top with the Crust: Evenly sprinkle the prepared crust mixture over the surface of the sweet potato mixture. The nuts and sugar will create a crunchy, caramelized topping as the casserole bakes.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 30 minutes. The sweet potato mixture should set, and the crust should become golden brown and slightly crispy. Keep an eye on it toward the end to prevent overbaking. If the crust begins to brown too quickly, you can cover the casserole loosely with foil.
- Cool and Serve: Once baked, remove the casserole from the oven and let it cool for at least 30 minutes before serving. This allows the casserole to firm up and makes it easier to slice and serve. The sweet, creamy center pairs perfectly with the crunchy, buttery topping.
Notes:
