Kittencal'S Holiday Sweet Potato Bake With Nut Topping

• 5 medium sweet potatoes
• 1/3 cup white sugar (use white or brown)
• 1/2 cup melted butter
• 2 large eggs, lightly beaten
• 1 pinch salt
• 2 teaspoons vanilla
• 1/3 cup evaporated milk (or use half and half cream or milk)
• TOPPING
• 1/3 cup melted butter
• 1 cup brown sugar
• 1/2 cup all-purpose flour
• 1 1/2 cups coarsley chopped pecans or 1 1/2 cups walnuts

1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. Line a baking sheet with foil, then spray with cooking spray.
4. Prick each sweet potato with a few holes.
5. Place on the baking sheet and bake for about 1 hour or until fork-tender all the way through to the middle (baking time will vary slightly).
6. Cool the potatoes slightly then scoop out the pulp.
7. Place the pulp in a large bowl.
8. Add in 1/3 cup sugar (start with 1/3 cup and add in more to taste after if desired) melted butter, eggs, pinch salt, vanilla and evaporated milk or milk; mix with a wooden spoon to combine.
9. Transfer/spread the mixture to the prepared baking dish.
10. For the topping; in a small bowl combine 1/3 cup melted butter with brown sugar and flour; mix to combine.
11. Mix in the nuts.
12. Spread over the sweet potato mixture in the baking dish.
13. Bake for about 25 minutes or until completely heated through.
14. Delicious!

sweet potatoes, white sugar, butter, eggs, salt, vanilla, milk, topping, butter, brown sugar, allpurpose, coarsley

Taken from www.food.com/recipe/kittencals-holiday-sweet-potato-bake-with-nut-topping-134594 (may not work)