Sweet Potato Casserole

by jean

CRUST

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts (pecans preferred)
• 1/3 cup butter (melted)

Sweet potato or yam mixture

• 6 cups mashed sweet potatoes or yams
• ~1/4 cup sugar (up to 1 cup, to taste; I don’t like much sweetness so use 2-4 Tbs)
• ½ to 1 teaspoon salt
• Black or white pepper, to taste (optional)
• 1 teaspoon vanilla
• 2 eggs (well beaten)
• 2-4 Tbs butter, melted  plus 2-4 Tbs olive oil
• Dash nutmeg (optional)

Directions

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter and 2Tbs olive oil in a mixing bowl in the order listed. Mix thoroughly.   Add additional olive oil to achieve desired consistency.

Pour mixture into buttered baking dish or casserole.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for ~30 minutes. Allow to set at least 30 minutes before serving.