Sweet Potato Crumble

• Filling
• 2 large sweet potatoes
• 3 eggs
• 1/2 cup sugar
• 1/4 cup butter
• 1/3 cup milk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• Topping
• 1/2 cup flour
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup butter
• 1/2 cup crystalized ginger
• 1/2 cup chopped pecans

1. Preheat your oven to 350 degrees. Bring a pot of water to boil. Scrub the sweet potatoes and toss them in the boiling water. When they can be stabbed through with a knife easily they are done. Take them out of the water and let them cool. (meanwhile you can make the crumble). Once cooled you can pinch the skins off of the potatoes. Soften the butter and gently beat the eggs. Combine all the filling ingredients and mash until it has reached a smooth consistency.
2. Soften the butter and chop the crystalized ginger into small pieces. Combine all the ingredients by hand until the mixture is crumbly.
3. Pour sweet potato mixture into a glass casserole dish. Finish it off by topping it with the crumble mixture. Bake at 350 degrees for 30 minutes. Let it cool to set and serve at room temperature. Beware ... fights have broken out over second helpings :D

filling, sweet potatoes, eggs, sugar, butter, milk, cinnamon, vanilla, topping, flour, butter, brown sugar, butter, crystalized ginger, pecans

Taken from food52.com/recipes/1130-sweet-potato-crumble (may not work)