Cheryl's Southern Sweet Potato Casserole

INGREDIENTS

For the Sweet Potatoes

• 6 large sweet potatoes (I like the dark orange/red ones)
• 1/2 c. packed dark brown sugar
• 1/4 c. molasses
• 3 large eggs, beaten
• 1/3 cup frozen condensed orange juice pulp
• 3 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• Lots of cinnamon (we like a lot so I just dump it in until its the right color!) If you are a measurer - start with 2 t. and add more if you want
• 1/2 teaspoon coarse salt

For the Crumble Topping

• 3 tablespoons unsalted butter, slightly softened
• 1/2 cup packed dark-brown sugar
• 3/4 cup chopped pecans
• (or you can always use marshmallows depending on what you like)

• DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Make the sweet potatoes: Place sweet potatoes on a baking sheet and roast until very tender, about 1 hour and 20 minutes. Remove from oven and let cool slightly. Reduce oven temperature to 350 degrees.
  3. When potatoes are cool enough to handle, cut in half, scoop flesh into a bowl and mash until smooth. You should have 6-7 cups of mashed sweet potato. Stir in brown sugar, molasses, beaten eggs, orange juice, vanilla, melted butter, cinnamon, and salt; transfer to a casserole pan (size depends on how much you make - 8x10" minimum)
  4. Make the topping: In a small bowl, mix together butter, brown sugar, and pecans. Sprinkle over sweet potato mixture. Transfer to oven and bake until nuts are toasted and casserole has puffed, about 30 minutes. Serve.