Sweet Potato Bake (Tennessee)

Sweet potatoes in a creamy, comforting casserole. With its nutty topping, this side dish could almost serve as a dessert.

3 cups sweet potatoes, cold, mashed
1 cup sugar
3 eggs
½ cup milk
¼ cup butter, softened
1 tsp. sea salt
1 tsp. pure vanilla extract

Topping:
½ cup brown sugar, packed
½ cup pecans, chopped
¼ cup all-purpose flour, unbleached
2 Tbsp. butter, cold

In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, sea salt and vanilla until smooth. Transfer to a greased 2 qt. baking dish.

In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325°F for 45-50 minutes or until a thermometer reads 160°F.

Makes 8-10 servings.

Cook’s Notes: Store sweet potatoes just like regular potatoes - in a cool, dark place for up to two weeks. Try some savuory sweet potato recipes.