” Sweet Potato Casserole with Crumb Topping”

Crumb Topping:

1 cup packed brown sugar

1 cup chopped pecans

1/2 cup self rising flour

1/2 cup melted butter

Combine brown sugar, nuts, flour, 1/4 melted butter in a small bowl and set aside until the potatoes are ready to go.

Sweet Potatoes

 3 sweet potatoes, peeled and diced

1/2 cup brown sugar

1/4 cup melted butter from the recipe above

2 eggs, slightly beaten

2 tsp. diced candied ginger

1 tsp. vanilla

1/4 cup heavy cream

In a saucepan, cover the potatoes with water and boil until fork tender. About 20-25 minutes depending on the size of your cubes. Drain the sweet potatoes and add to a mixing bowl. With your hand blender, mash the potatoes. Add the sugar, butter, eggs, diced candied ginger, vanilla and the cream if the mixture is too thick.

Spray a baking dish with cooking spray. Pour sweet potato mixture into the baking dish and cover with the crumb mixture.

Bake at 350* for 20 minutes.