Sweet Potato Crunch

Instructions

1. Prepare the sweet potatoes
   Place the sweet potato chunks in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes or until the potatoes are very tender when pierced with a fork. Drain well and return to the pot.
2. Make the sweet potato filling
   Preheat oven to 350°F (175°C). Mash the cooked sweet potatoes until smooth. Add 1/4 cup melted butter, granulated sugar, 1/4 cup brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt. Mix thoroughly until well combined and creamy.
3. Prepare the baking dish
   Transfer the sweet potato mixture to a greased 9x13 inch baking dish, spreading it evenly with a spatula.
4. Make the crunch topping
   In a medium bowl, combine the flour and 1 cup brown sugar. Cut in the remaining 1/4 cup cold cubed butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Stir in the chopped pecans until evenly distributed.
5. Add topping and bake
   Sprinkle the pecan topping evenly over the sweet potato mixture. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy.
6. Rest and serve
   Remove from the oven and let stand for 10 minutes before serving. The casserole will set slightly as it cools, making it easier to serve in squares or scoops.