Streusel Sweet Potato Casserole

• 5 pounds orange-fleshed sweet potatoes
• 1/2 cup sugar
• 2 eggs, beaten
• 1/2 tsp salt
• 4 Tbsp butter, softened
• 1/2 cup milk
• 1 tsp vanilla
• 3/4 cup brown sugar
• 1/2 cup flour
• 5 Tbsp butter, softened
• 3/4 cup pecans, chopped

1. Position rack in center of oven and preheat to 400u0b0F.
2. Butter 9- by 13-inch baking dish or 2-quart casserole.
3. Line rimmed baking sheet with aluminum foil.
4. Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.
5. Halve potatoes lengthwise and scoop out flesh into large bowl. Add sugar, eggs, salt, butter, milk and vanilla and mix until smooth. Spread mixture in prepared dish and cool completely.
6. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
7. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

orangefleshed sweet potatoes, sugar, eggs, salt, butter, milk, vanilla, brown sugar, flour, butter, pecans

Taken from www.epicurious.com/recipes/member/views/streusel-sweet-potato-casserole-52556301 (may not work)