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To make the crust, combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
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Preheat oven to 375F. Spray a medium-size casserole dish with nonstick spray.
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Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
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Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days.
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Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
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The brown sugar and pecan crust should be slightly browned and crunchy.