Sweet Potato Casserole

• CRUST
• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts (pecans or walnuts)
• 1/3 stick butter -- melted ( Do not omit or reduce this amount )
• SWEET POTATO OR YAM MIXTURE
• 3 cups roasted sweet potatoes or yams ( 2 to 3 large Yams)
• 1 cup vanilla sugar
• 1/2 teaspoon salt
• 1 Tablespoon vanilla extract
• 2 tsp Lemon juice (Fresh or bottled)
• 2 eggs -- well beaten

1. Roast the yams for about 45 minutes in the oven till soft.
2. Cut open and remove the beautiful orange flesh into a mixing bowl.
3. Blend the the brown sugar, chopped pecans or walnuts, flour, and melted butter in a large mixing bowl.
4. Add the Vanilla Sugar to the yams. You can of course substitute white sugar or turbinado (raw sugar) add a
5. little more vanilla extract. I like to add a little lemon juice. You can use fresh or bottled. This adds nice contrast to the sweetness.
6. Add the eggs and salt and whip smoothe add to a small 9 by 9 casserole dish.
7. Make sure you choose a baking dish that leaves a good 1/2 inch (thumbs width) at the top after you add the yams. Add the crumb topping.
8. Ready now to pop the casserole into a 350 degree oven and bake for 45 minutes till about 180 degrees and the crust is browned.

brown sugar, flour, nuts, butter, sweet, roasted sweet potatoes, vanilla sugar, salt, vanilla, lemon juice, eggs

Taken from www.epicurious.com/recipes/member/views/sweet-potato-casserole-50115542 (may not work)