Sweet Potato Casserole

Ingredients

• 0.7 cup brown sugar packed
• 2 tablespoons butter melted
• 3 tablespoons butter melted
• 2 large eggs 
• 0.3 cup flour all-purpose
• 0.8 cup granulated sugar 
• 0.3 cup evaporated milk low-fat
• 0.5 cup pecans chopped
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 2 pounds sweet potatoes peeled chopped
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• blender
• baking pan
• broiler
• measuring cup
• dutch oven

Directions

1. Preheat oven to 35
2. To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.
3. Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth.
4. Add eggs; beat well.
5. Pour potato mixture into a 13 x 9inch baking pan coated with cooking spray.
6. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife.
7. Combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter.
8. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top.
9. Bake at 350 for 25 minutes or just until golden.
10. Preheat broiler (remove casserole from oven).
11. Broil casserole 45 seconds or until topping is bubbly.
12. Let stand 10 minutes before serving.