Sweet Potato Casserole with Pecan Brown Sugar Crumb Topping
sweet potato filling
  1. Mix together brown sugar, chopped pecans, and cold butter in a small bowl until combined. Cover and chill until ready to use.
  2. Wrap each sweet potato in foil and bake at 400 degrees for about 1 hour, or until potatoes are easily pierced by fork and soft. Let cool until easily handled. Remove sweet potato skins, and mash potatoes in a large bowl.
  3. In a separate large bowl, beat eggs, maple syrup, vanilla, lemon juice, and salt. Mix in the mashed sweet potatoes until smooth and incorporated. Transfer sweet potato mixture to a buttered 9×13 dish. At this point, you can wrap tightly with cling wrap and put in fridge until ready to use.
  4. When ready to bake, sprinkle pecan topping evenly over casserole. Bake at 350 degrees until casserole is set and topping bubbles, about 1 hour. Serve warm.