Sweet Potato Casserole - no marshmallows!

After years of eating the sweet potatoes with the marshmallows on top, I finally learned something. I don’t like it (Yes, I’m a slow learner). I think sweet potatoes just have such a deliciate sweetness by itself that the added marshmallow PLUS sugar in all the recipes I’ve seen, is just too much. Don’t get me wrong, when we go camping, Mike would wrap a cooked sweet potato with a couple of marshmallows and throw it into the fire and this tasty dish really gives s’mores a run for it’s money, but that’s entirely different post…

Back to this, I still wanted to have sweet potatoes on the menu so I decided to try this one from the Pioneer Woman. No marshmallows…just a crispy and crunchy streusel on top. You can never go wrong with streusel! Enjoy.

Ingredients

• 4 whole Medium Sweet Potatoes
• 1 cup Sugar (I cut it by half...I don't like it too sweet.)
• 1 cup Milk
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 teaspoon Salt
• 1 cup Brown Sugar
• 1 cup Pecans
• 1/2 cup Flour
• 3/4 sticks Butter

Preparation Instructions

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.
Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.
Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
Bake in a 400-degree oven for 30 minutes, or until golden brown.