Serves: 6-8

​Prep time: 25 minutes

Bake time: 48 minutes

Ingredients

• 3 large sweet potatoes, peeled, washed and cubed

• 1/2 cup granulated sugar

• 2 tablespoons brown sugar

• 1/4 cup milk

• Zest of half of an orange

• 3 tablespoon freshly squeezed orange juice

• 1 teaspoon vanilla extract

• 1 large egg, lightly beaten

• 1/2 cup all-purpose flour or panko breadcrumbs

• 2 tablespoons melted butter

Topping:

• 1/2 cup chopped pecans + more whole pecans for top of casserole

• 3 tablespoons melted butter

• 1 tablespoons maple syrup

• 1/2 cup all-purpose flour

• 1-8x8 inch casserole dish

Directions:

1. In a large bowl, mash the cooked sweet potatoes until smooth and creamy. Make sure the potatoes are soft and tender before mashing.

   
   

2. Add in the sugar, brown sugar, flour, milk, vanilla extract, melted butter and one lightly beaten egg. Use a spatula to stir until fully combined. Then mix in the zest and juice of an orange.

   
   

3. Prepare a 8x8 inch casserole dish that has been greased with non-stick spray.

   
   

4. Spread the sweet potato mixture evenly into the casserole dish and set aside.

   
   

5. In a separate bowl, mix together the flour, chopped pecans, maple syrup and melted butter until a crumbly texture forms.

   
   

6. Sprinkle the topping evenly over the sweet potato mixture. Optional: add extra pecans on the top for extra crunch.

   
   

7. Preheat the oven to 350F and bake for 48 minutes, or until the top is golden and slightly crisp. Let it sit at room temperature for 15 minutes before serving. Enjoy!