Pecan-Topped Sweet Potato Casserole

• SWEET POTATO FILLING:
• 2 1/2 pounds sweet potatoes (about 5 medium)
• 2 tablespoons butter, softened
• 1/2 cup firmly packed brown sugar
• 1/2 cup 2% reduced-fat milk
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• Vegetable cooking spray
• PECAN TOPPING:
• 3 tablespoons all-purpose flour
• 1/4 cup firmly packed brown sugar
• 1 tablespoon cold butter, cut into small pieces
• 1/3 cup finely chopped pecans

1. Prepare filling: Preheat oven to 400u0b0. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350u0b0. Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.
2. Beat mashed sweet potatoes, 2 Tbsp. softened butter, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.
3. Pulse flour and 1/4 cup firmly packed brown sugar in a food processor until combined. Add 1 Tbsp. cold butter, and process 45 seconds or until mixture resembles coarse meal; stir in finely chopped pecans. Sprinkle mixture over Sweet Potato Filling in baking dish.
4. Bake at 350u0b0 for 40 to 45 minutes or until topping is golden brown.

sweet potato filling, sweet potatoes, butter, brown sugar, milk, egg, salt, vanilla, vegetable cooking spray, pecan, allpurpose, brown sugar, cold butter, pecans

Taken from www.myrecipes.com/recipe/sweet-potato-casserole-8 (may not work)