Sweet Potato Casserole with Pecan Crumble Topping Recipe

Preheat your oven to 350°F. In a large pot, add the sweet potatoes and cover them with water. Bring the water to a boil, then reduce the heat and gently boil until the potatoes are fork tender, which should take about 15 minutes.

While the potatoes cook, in a large bowl, combine the beaten egg, sugar, evaporated milk, orange zest from the orange, 3 tablespoons of butter, and vanilla.

Add the freshly squeezed orange juice (you'll need about 1/4 cup) to the sweet potato mixture and mix until everything is well combined and the potatoes are smooth. Transfer this mixture into a greased 9 x 5 loaf pan.

For the crumb topping, mix the brown sugar and flour in a separate bowl. Cut in the 2 tablespoons of butter until crumbly, then stir in the pecan pieces. Evenly cover the sweet potato casserole completely with this crumb topping. If you like, you can decorate the top with a few pecan halves.