Southern sweet potato pecan casserole, a fall fave!

The holidays are here and that means its time for all the goodness that comes along with them. From the main course to dessert, there are so many delicious foods to love this time of year and this Southern sweet potato pecan casserole is one of my favorites. While it's actually a side dish, many times it has been eaten for dessert, because it's that good. The best part is since there are no shortages of sweet potatoes and pecans here in Louisiana, this dish can be made all year long.

Photo byaddapinch.com

Ingredients:

(For the casserole)

• 4-5 large sweet potatoes
• 3 large eggs, slightly beaten
• 1/2 cup of granulated sugar
• 1/2 cup of evaporated milk
• 1 stick of butter, unsalted and room temperature
• 1 teaspoon of vanilla

(For the topping)

• 1/2 cup of all-purpose flour
• 1/2 cup of light brown sugar, packed
• 1/2 stick of butter, unsalted and melted
• 3/4 cup of pecans, chopped

Directions:

• Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with non-stick cooking spray and set it aside
• Cook the sweet potatoes, then mash throughly.
• In a large mixing bowl, combine sweet potatoes, eggs, sugar, milk, butter and vanilla until all is mixed well and smooth.
• Transfer the sweet potato mix into the baking dish, speading evenly.
• In a another large mixing bowl, combine the flour, brown sugar and butter until lightly crumbly. Then fold in the pecans and add the topping over sweet potato mix.
• Bake for about one hour until golden brown.

Serve and enjoy!