Lightened-Up Sweet Potato Casserole

• FOR THE FILLING:
• 1/4 cups Dark Brown Sugar
• 1/4 cups Melted Butter
• 2 whole Large Eggs
• 1/3 cups Evaporated Milk
• 1-1/2 teaspoon Vanilla Extract
• 3 cups Cooked Sweet Potatoes
• 1 pinch Salt
• FOR THE TOPPING:
• 1 cup Corn Or Bran Flakes, Crushed
• 1/2 cups Pecans, Chopped
• 1/4 cups Dark Brown Sugar
• 1/4 cups Melted Butter

1. Preheat oven to 350u0b0F.
2. In a medium bowl, use a hand mixer to beat brown sugar, butter, eggs, milk, vanilla extract, sweet potatoes and salt, until smooth. Pour mixture into a greased 9x13 casserole dish. Bake 20 minutes.
3. In a small bowl, mix together corn flakes, pecans, brown sugar and butter. Evenly distribute topping on the sweet potato filling. Bake for another 15-20 minutes, until filling is set and pulling away from the sides. Allow to slightly cool before serving.
4. Note: If using fresh sweet potatoes, poke 3-4 medium sweet potatoes with a fork. Bake at 400u0b0F for about 1 hour, until very soft. Remove skins and scoop filling into a measuring cup. If using canned, drain a 40-ounce can of sweet potatoes and scoop into a measuring cup. Both should measure 3 cups.

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Taken from tastykitchen.com/recipes/holidays/lightened-up-sweet-potato-casserole-2/ (may not work)