Sweet Potato Crunch

Ingredients

• 6 sweets potatoes
• 0.33 cups butter
• 2 tablespoons white sugar
• 0.5 cups milk
• 2 large eggs , beaten
• 1 teaspoon vanilla extract

Instructions

1. 1

   Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel.

2. 2

   Preheat the oven to 325 degrees F (165 degrees C).

3. 3

   Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla into sweet potato mixture using an electric mixer until smooth; pour 1/2 of the mixture into a 9x13-inch casserole dish.

4. 4

   Make the topping: Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons melted butter until evenly coated. Sprinkle 1/2 of the topping over sweet potato mixture in the baking dish. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.

5. 5

   Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.