Sweet Potato Pecan Casserole

Ingredients:

Sweet potato

• 4-5 medium sweet potatoes, washed
• 1 cup granulated sugar
• 1 cup of milk
• 1 teaspoon of salt
• 1 tsp vanilla extract
• 2 eggs
• Butter to grease the pan

Filling

• 1 cup packed brown sugar
• 0.5 cups flour
• 6 tbsp (80 g) butter
• 1 tbsp. chopped pecans
• Special equipment: dough knife

Preparation:

1. Sweet potatoPreheat oven to 375°F (190°C). Bake the sweet potatoes until tender, 30-35 minutes. Remove the sweet potatoes and increase the oven temperature to 400°F (200°C).
2. Cut each potato in half and let cool slightly. Scoop out the pulp, place it in a large bowl, and mash thoroughly, leaving some texture (no need to mash completely). Add granulated sugar, milk, salt, vanilla extract, and eggs. Mix and mash slightly.
3. Grease a 2-quart baking dish, add the sweet potatoes and smooth the surface.
4. Topping: Mix brown sugar with flour in a bowl.
   
   Add the butter and fold in with a pastry knife. Add the nuts and fold until the topping is evenly crumbly. Sprinkle the topping over the sweet potatoes. Bake until golden brown, about 30 minutes.