Sweet Potato Casserole with Pecan Crumble Topping

Ingredients

• 0.5 cup brown sugar 
• 0.5 cup brown sugar 
• 2 tablespoons butter 
• 1  eggs beaten
• 0.5 cup evaporated milk 
• 0.3 cup flour 
• 1  cranberry-orange relish 
• 0.5 cup pecans 
• 0.8 cup sugar 
• 3 cups sweet potatoes and into mashed (I used 4 large)
• 0.5 teaspoon vanilla 

Equipment

• bowl
• oven
• pot
• blender
• loaf pan
• wooden spoon

Directions

1. Preheat oven to 350F. In a a large pot, add sweet potatoes and fill with water until the potatoes are just covered. Bring to a boil, turn heat down and gently boil until potatoes are fork tender, about 15 minutes. In a large bowl add: beaten egg, sugar, evaporated milk, orange zest from the orange, 3 tablespoons of butter and vanilla.
2. Add cooked and drained sweet potatoes to the large bowl and break up the sweet potatoes with a wooden spoon or a mixer on low speed.
3. Add the freshly squeezed orange juice (about 1/4 cup) and mix until combined and potatoes are smooth. Put sweet potato mixture into a greased 9 x 5 loaf pan.For the crumb topping, mix brown sugar and flour, cut in the 2 tablespoons of butter then stir in the pecan pieces. cover the sweet potato casserole completely with the crumb topping. Decorate with pecan halves if desired.
4. Bake for 25 minutes.