Easy Sweet Potato Casserole

Easy Sweet Potato Casserole 1 29 oz can sweet potatoes drained ½ cup salted butter melted ⅓ cup milk ¾ cup sugar 1 tsp vanilla extract 2 eggs beaten For the topping: 5 tbsp salted butter melted ⅔ cup brown sugar ⅔ cup flour 1 cup chopped pecans Preheat oven to 350f degrees. In a large bowl, mash the sweet potatoes and stir in melted butter, milk, sugar, vanilla extract and beaten Eggland’s Best eggs. Stir until combined well. Pour sweet potato mixture into a 2-quart (8-inch square) baking dish. In a bowl, combine the melted butter, brown sugar, flour and chopped pecans. Use a fork or your fingers until mixture becomes small crumbles. Sprinkle crumbles over sweet potato mixture. Bake uncovered for 30-40 minutes until topping is golden brown. Let casserole cool for at least 15-20 minutes before serving. This is important as the casserole will set-up as it cools.