7 (15 oz.) cans cut sweet potatoes in syrup, drained, Bruce’s brand preferred
1¾ cup sugar
2½ sticks unsalted butter, melted
5 eggs, beaten
1 Tbs. kosher salt
1 Tbs. cinnamon
1½ Tbs. vanilla extract
⅓ cup flour
1 cup brown sugar
1 cup chopped pecans
4 Tbs. (half a stick) butter, melted
In a very large bowl, mash the sweet potatoes with a potato masher, then switch to a hand mixer, carefully beating them until well blended and there are no chunks. Add the sugar, two sticks of butter, eggs, salt, cinnamon, and vanilla extract and beat until well combined. Pour into a greased 9x13 baking pan.
Melt the remaining half stick of butter. In a separate bowl, combine the flour, brown sugar, pecans, and the rest of the melted butter until everything is moist and crumbly. Sprinkle evenly over the sweet potato mixture, cover with plastic wrap, and refrigerate overnight.
Preheat the oven to 350°F. Uncover the casserole and bake for one hour and 15 minutes.
Notes: This casserole can be made gluten-free by substituting King Arthur’s Measure for Measure Gluten Free Flour. It can be made ahead and frozen for later. Simply defrost and bake as directed. The sweet potatoes can be served hot or slightly warm.