1 cup brown sugar
⅓ cup flour
1 cup chopped pecans
⅓ cup butter, melted
Sweet Potato Mixture:
3 cups mashed sweet potatoes (see Note)
1 cup sugar
½ tsp salt
1 tsp vanilla
2 eggs, well beaten
½ cup (1 stick) butter, melted
(splash of milk if needed)
Preheat oven to 375. Spray a med-size casserole dish with nonstick spray.
For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
Combine sweet potatoes, sugar, salt, vanilla, eggs & butter in 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 splash of milk if needed and mix. Pour mixture into baking dish. Bake for 25 min.
At this point, dish can be covered and refrigerated for couple of days.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. If you refrigerated ahead of time make sure to add additional baking time around 10-20 more minutes. Allow to set at least 30 minutes before serving.
The brown sugar & pecan crust should be slightly browned and crunchy.
Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes. To cook sweet potatoes first wash & dry them carefully then you can either: 1) Bake them at 400 for 50-60 min (my preferred method) 2) Boil them for 30 min or 3) Pierce them with a fork and microwave them for about 15-20 minutes.