For the last several years, my family has bypassed our usual sweet potato recipes in favor of this sweet potato casserole with a brown sugary, strudel-like topping.  It would make a great addition to your Thanksgiving recipes!  In fact, if you’re expecting a crowd, I’d make a double batch…there are rarely any leftovers on this one.

Sweet Potato Crunch

Base:

• 3 cups cooked and mashed sweet potatoes
• 1 cup sugar
• 1 tsp. vanilla
• 2 eggs, beaten
• 1/2 cup milk

Combine all above ingredients in a large mixing bowl, blend well, and place in a square baking dish.  Set aside, and prepare topping.

Topping:

• 1/4 cup flour
• 1/2 cup firmly packed brown sugar
• 3 tbsp. melted butter
• 1/2 cup pecans

Combine all ingredients in a small bowl, and blend with a fork.  Mixture will be crumbly.  Sprinkle on top of sweet potato mixture.  Bake at 350 degrees F for 30 minutes, or until bubbly on the sides and topping is crisp.