Sweet Potato Casserole

Sweet Potato Casserole FOR THE SWEET POTATOES: 4 cups sweet potatoes cooked and peeled *See Notes 1/2 cup granulated sugar 1/4 cup milk (2% or skim) 1/4 cup unsalted butter melted 2 teaspoons pure vanilla extract 2 large eggs whisked 1/2 teaspoon salt to taste PECAN TOPPING: 1/2 cup all-purpose flour 1/2 cup light brown sugar, firmly packed 2 tablespoons unsalted butter melted 1/2 cup pecans crushed (blitz in a magic bullet or food processor for a smoother crumb) 1/2 teaspoon salt 2 tablespoons cinnamon sugar Preheat oven to 350°F (175°C). Lightly spray a 13 x 9–inch baking dish with cooking oil spray (or grease with a light coating of butter); set aside. FOR THE SWEET POTATOES: Beat sweet potatoes with the sugar, milk, butter, vanilla, eggs and salt. Mix well to combine. Pour into prepared baking dish. Set aside. FOR THE TOPPING: Combine flour, brown sugar, butter, pecans and salt. Mix well to form crumbs. Sprinkle evenly over the sweet potatoes. Top evenly with the cinnamon sugar. Bake for 25 minutes or just until golden. Change oven settings to broil (or grill), and broil for 5-10 minutes, until the top has crisped a little and browned. Allow to stand for 5-10 minutes to set before serving. Recipe Notes Fast MICROWAVE Method: Wrap 2 large sweet potatoes in one piece of paper towel each. Microwave on high settings for 8 minutes. Remove carefully from microwave and unwrap (being careful of the steam that will escape from inside the paper towels). Pierce all over with a fork, wrap again and microwave for a further 2 minutes until soft (if the centres are still a little hard, don't worry they will continue to cook in the oven later). Slow Roast OVEN Method: Preheat oven to 220°C | 430°F. Spray a baking tray/sheet with nonstick spray and arrange 2 large sweet potatoes the tray. Roast for one hour in the oven, or until soft (check them after 40 minutes, pierce with a fork, and continue roasting if needed).