Pecan Crumble Sweet Potato Casserole

Name: Pecan Crumble Sweet Potato Casserole
Yield: 12 servings
Ingredients: 3 lbs (1.4 kg) sweet potatoes; 1/2 cup (125 mL) butter, divided; 1 cup (250 mL) coarsely crushed graham crackers; 1 cup (250 mL) coarsely chopped pecan halves; 1/2 cup (125 mL) packed brown sugar; 1 tsp (5 mL) ground cinnamon; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) ground black pepper

Ingredients

3 lbs (1.4 kg) sweet potatoes
1/2 cup (125 mL) butter, divided
1 cup (250 mL) coarsely crushed graham crackers
1 cup (250 mL) coarsely chopped pecan halves
1/2 cup (125 mL) packed brown sugar
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground black pepper

Directions

Preheat oven to 350°F (180°C).
Peel the sweet potatoes and cut into 2” (5-cm) pieces. Bring large pot of water to a boil. Cook sweet potatoes 10-12 minutes or until very tender. Drain.
Meanwhile, melt 5 tbsp (75 mL) of the butter. Combine melted butter, graham crackers, pecans, brown sugar and cinnamon in small bowl; set aside.
Using Mix 'N Masher, mash sweet potatoes with remaining 3 tbsp (45 mL) of the butter, salt and black pepper. Spoon sweet potato mixture into the Lid of the Covered Roaster; top evenly with pecan mixture. Bake 20-25 minutes or until topping is golden brown.