Sweet Potato Crunch Casserole

Name: Sweet Potato Crunch Casserole
Total time: 80
Yield: 12
Ingredients: 2 (29 ounce) cans sweet potatoes, drained and mashed; 1 cup white sugar; 0.5 cup butter, melted; 0.5 cup milk; 2 eggs; 1 teaspoon salt; 1 teaspoon vanilla extract; 0.5 teaspoon ground cinnamon; 1 cup brown sugar; 1 cup chopped pecans; 0.33333334326744 cup butter, melted; 1 cup all-purpose flour

Recipe by kellyklsu from allrecipes.com

Dinner,Side Dish 1 Hr. 20 Mins.

Ingredients

12 servings

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2 (29 ounce) cans sweet potatoes, drained and mashed
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1 cup white sugar
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0.5 cup butter, melted
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0.5 cup milk
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2 eggs
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1 teaspoon salt

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1 teaspoon vanilla extract
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0.5 teaspoon ground cinnamon
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1 cup brown sugar
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1 cup chopped pecans
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0.33333334326744 cup butter, melted
•

1 cup all-purpose flour

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish.
Mix sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, salt, vanilla extract, and cinnamon together in a bowl until smooth; spread into the prepared casserole dish.
Stir brown sugar, pecans, and 1/3 cup butter together in a bowl. Mix flour into pecan mixture using your hands until evenly coated and crumbly; sprinkle over sweet potato mixture.
Bake in the preheated oven until cooked through and praline topping is lightly browned, about 40 minutes. Cool slightly before serving, at least 25 minutes.