Crunchy Sweet Potato Casserole

Ingredients:

6- 7  sweet potatoes (approx 3 pounds)
1/2 - cup butter, softened
1 - large egg, beaten 
1/3 - cup sweetened condensed milk
1 - teaspoon cinnamon
1/2 - teaspoon nutmeg
1 - teaspoon real vanilla extract
1/2 - cup granulated sugar

Crunchy Topping:

1 - cup brown sugar

1/3 - cup flour
1/4 - cup butter or margarine, softened
1 - cup chopped pecans

Directions:
Prick the sweet potatoes all over with a fork. Microwave on high for 8 to 10 minutes or until tender, turning the potatoes once. 

When the sweet potatoes are fork tender remove from the Microwave and cool completely. Remove the skin and discard. 

Add cooked sweet potatoes, butter, egg, sweetened condensed milk, sugar, vanilla and spices together.

Blend everything together with a mixer until smooth. Pour sweet potato mixture into a greased 8 x 4 round or 8 x 8 square inch baking dish. Set aside and prepare topping.

Mix all the topping ingredients together. Drop the topping evenly over the top of the sweet potato mixture. Bake at 350 for 40-45 minutes until bubbly and the topping is crispy.

Note: You can also do a rice krispie cereal topping in place of the regular topping above. Add 1 cup brown sugar, 1/2 cup butter, 1 1/2 cups rice krispies cereal, and 1 - cup chopped pecans. 

This can be made ahead (unbaked) and frozen. Remove from the freezer, thaw and bake.