Sweet potato casserole
For the casserole:
1kg sweet potatoes, peeled and steamed
1 teaspoon salt
1 teaspoon vanilla extract
225g salted butter, melted
For the topping:
900g chopped pecans
900g brown sugar
1 Preheat oven to 175°C/350°F.
2 Put the cooked potatoes in a mixing bowl and whip with an electric mixer until chunky (it’ll take about two minutes).
3 Add sugar, salt and vanilla extract and whip until smooth (about two to three minutes).
4 Add egg and the melted butter to the mixture and whip for an additional two to four minutes.
5 Butter a loaf pan and pour in the mixture.
6 Bake for 25 minutes, or until the top is golden in patches, then remove from the oven and let it cool for one hour.
7 Mix all the topping ingredients together and sprinkle over the surface of the casserole. Put it back in the preheated oven for about seven to eight minutes, until golden brown, then serve.