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Ingredients
    For the sweet potatoes

  • 3 large Sweet potatoes

  • 1 ½ tablespoons Vegetable oil
  • 1 ½ teaspoons Salt 
  • 1 ½ cups C&H® Light Brown Sugar
  • 12 tablespoons Unsalted butter, at room temperature
  • 3 large Eggs
  • 1 ½ teaspoons Pure vanilla extract 
  • 1 teaspoon Salt 

    For the crumble topping

  • ¾ cup Pecans, chopped

  • ¾ cup C&H® Light Brown Sugar
  • 1/3 cup All-purpose flour
  • ¾ teaspoon Salt 
  • ½ teaspoon Ground cinnamon
  • 3 tablespoons Unsalted butter, at room temperature

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Instructions
Prep Time: 25 minutes / Cook Time: 1 hour 40 minutes / Yields: 10-12 servings
Step 1

Preheat oven to 425°F. Line a baking sheet with aluminum foil. Clean the sweet potatoes with water and pat dry. Poke holes all over the potatoes and place them on the prepared pan. Drizzle with oil and salt. Roast for 55-60 minutes. Remove from the oven and allow the sweet potatoes to cool down to room temperature. Reduce oven temperature to 375°F.

Step 2

Remove skins from the potatoes and add to a large bowl. Add sugar and beat at medium speed until the potatoes are mashed. Add butter and continue beating until well incorporated and fluffy. Add eggs, vanilla, and salt. Beat the mixture for 3-4 minutes. Pour the mixture into a buttered serving dish (9x13-inches) and evenly spread with a spatula. 

Step 3

Bake for 40 minutes. Remove from oven and allow the casserole to cool slightly while you prepare the topping.

Step 4

In a medium bowl, combine the pecans, sugar, and all the dry ingredients for the crumble topping. Add the butter and pinch with your fingers until you form a crumble. Sprinkle the mixture on top of the potatoes. Return the casserole to the oven and bake for 10 more minutes or until golden brown. Remove from oven. Serve warm.

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