Sweet Potato Casserole
5 sweet potatoes
1/4 tsp salt
1/2 cup butter – split
1 tsp vanilla extract
1/2 tsp C&C Ice Cream Spice
3 TBSP all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, C&C Ice Cream Spice, and sugar. Transfer to the prepared baking dish.
In a medium bowl, combine the remaining 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course, clumping sand. Sprinkle over the sweet potato mixture.
Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.