Kittencal'S Holiday Sweet Potato Bake With Nut Topping - cooking recipe

Ingredients

5 medium sweet potatoes
1/3 cup white sugar (use white or brown)
1/2 cup melted butter
2 large eggs, lightly beaten
1 pinch salt
2 teaspoons vanilla
1/3 cup evaporated milk (or use half and half cream or milk)
TOPPING
1/3 cup melted butter
1 cup brown sugar
1/2 cup all-purpose flour
1 1/2 cups coarsley chopped pecans or 1 1/2 cups walnuts

Preparation

Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
Line a baking sheet with foil, then spray with cooking spray.
Prick each sweet potato with a few holes.
Place on the baking sheet and bake for about 1 hour or until fork-tender all the way through to the middle (baking time will vary slightly).
Cool the potatoes slightly then scoop out the pulp.
Place the pulp in a large bowl.
Add in 1/3 cup sugar (start with 1/3 cup and add in more to taste after if desired) melted butter, eggs, pinch salt, vanilla and evaporated milk or milk; mix with a wooden spoon to combine.
Transfer/spread the mixture to the prepared baking dish.
For the topping; in a small bowl combine 1/3 cup melted butter with brown sugar and flour; mix to combine.
Mix in the nuts.
Spread over the sweet potato mixture in the baking dish.
Bake for about 25 minutes or until completely heated through.
Delicious!