Hearty Sweet Potato Casserole

Ingredients:

• 4 medium sweet potatoes (about 0.8 kg)
• 1 cup granulated sugar
• 1 cup of milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 teaspoon of salt
• 1 cup brown sugar
• 1 cup chopped pecans
• 0.5 cups flour
• 6 tbsp (90 g) butter at room temperature

Preparation:

1. Preheat the oven to 190°C (375°F). Place the sweet potatoes on a rack and bake until tender and easily pierced with a fork, about 45 minutes. When done, let the sweet potatoes cool slightly, about 5 minutes. Cut the potatoes in half lengthwise and scoop out the flesh with a fork into a large bowl. Increase the oven temperature to 200°C (400°F).
2. Add sugar, milk, eggs, vanilla, and salt to the bowl with the sweet potatoes. Mash everything with a potato masher until you have a puree with small chunks; it doesn't have to be perfectly smooth.
3. Now, in a separate bowl, mash the brown sugar, nuts, flour, and butter with a pastry knife or fork until thoroughly combined. The mixture should be crumbly.
4. Spread the mashed sweet potatoes in a 14-cup oval baking dish and sprinkle with the topping. Bake until golden brown, about 30 minutes.