This sweet potato casserole is my favorite by FAR!! I love marshmallows + all, but nothing beats a crumble topping.
Ingredients
Base:
3 large sweet potatoes, cooked (I cooked mine in the crockpot on high for 4 hours, then let cool + peeled)
¼ cup butter, browned (melted in skillet until browned)
½ cup milk or cream (you can totally use nut milk or coconut milk, if you prefer)
¼ cup maple syrup
1 tbsp vanilla extract
2 eggs
½ tsp sea salt
Topping:
½ cup flour
½ cup brown sugar
¼ cup cold butter, cubed
¼ tsp sea salt
¾ cup chopped pecans
Instructions
For the base: Mash sweet potatoes or run through the food processor until smooth, then mix in butter, milk, maple syrup, vanilla, eggs + sea salt. Spoon mixture into a greased pie dish.
For the topping: Mix flour, brown sugar, butter + sea salt together with hands, mashing butter into other ingredients with fingers until it resembles large pebbles, then mix in pecans. Sprinkle evenly over the top of the sweet potatoes.
Bake at 350 degrees for about 30 minutes, until the crumble topping is golden.
Recipe by savoring the flavoring at https://www.savoringtheflavoring.com/minithanksgivingfeast/