Pecan-Topped Sweet Potato Casserole

Ingredients

• SWEET POTATO FILLING:
• 2 1/2 pounds sweet potatoes (about 5 medium)
• 2 tablespoons butter, softened
• 1/2 cup firmly packed brown sugar
• 1/2 cup 2% reduced-fat milk
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• Vegetable cooking spray
• PECAN TOPPING:
• 3 tablespoons all-purpose flour
• 1/4 cup firmly packed brown sugar
• 1 tablespoon cold butter, cut into small pieces
• 1/3 cup finely chopped pecans

Preparation

1. 1. Prepare filling: Preheat oven to 400°. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350°. Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.
2. 2. Beat mashed sweet potatoes, 2 Tbsp. softened butter, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.
3. 3. Pulse flour and 1/4 cup firmly packed brown sugar in a food processor until combined. Add 1 Tbsp. cold butter, and process 45 seconds or until mixture resembles coarse meal; stir in finely chopped pecans. Sprinkle mixture over Sweet Potato Filling in baking dish.
4. 4. Bake at 350° for 40 to 45 minutes or until topping is golden brown.