Sweet Potato Crunch Casserole

Ingredients

• 2 (29 ounce) cans sweet potatoes, drained and mashed
• 1 cup white sugar
• 1/2 cup butter, melted
• 1/2 cup milk
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Topping:
• 1 cup brown sugar
• 1 cup chopped pecans
• 1/3 cup butter, melted
• 1 cup all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch casserole dish.

Mix sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, salt, vanilla extract, and cinnamon together in a bowl until smooth; spread into the prepared casserole dish.

Stir brown sugar, pecans, and 1/3 cup butter together in a bowl. Mix flour into pecan mixture using your hands until evenly coated and crumbly; sprinkle over sweet potato mixture.

Bake in the preheated oven until cooked through and praline topping is lightly browned, about 40 minutes. Cool slightly before serving, at least 25 minutes.