• Preheat the oven to 400 degrees.
• Place a piece of tin foil on the oven rack.
• Pierce the sweet potatoes with a fork and bake for 45-60 minutes or until tender.
  3 Sweet Potatoes
• Carefully peel the potatoes and turn the oven down to 350 degrees.
• Place the sweet potatoes in a large bowl and smash them until smooth.
• Add the egg, butter, cinnamon, salt, sugars, vanilla and milk.
  1 Egg, 1/4 Cup Butter, Pinch Salt, 1/4 Cup White Sugar, 1/3 Cup Brown Sugar, 1/2 teaspoon Cinnamon, 1/2 teaspoon Vanilla, 2 Tablespoons Milk
• Using a handheld or standing mixer, beat everything together until smooth.
• Pour the mixture into an 8×9″ baking dish and bake for 30 minutes.
• Remove from the oven and top with the crumb topping, and bake for an additional 20 minutes.
• Allow to cool for 5 minutes and serve.

Brown Sugar Pecans

• In a skillet over medium heat, add the pecans and toast evenly for about a minute, tossing often.
  1/2 Cup Pecans
• Add the butter and as it's almost melted, stir in the cinnamon and brown sugar. As soon as things are coated, pour out onto a piece of parchment paper to cool.
  1 Tablespoon Butter, 1/2 teaspoon Cinnamon, 1-2 Tablespoons Brown Sugar

TOPPING

• In a medium sized bowl, add the cold butter, flour, sugar and cinnamon.
  1/3 Cup Butter, 1/2 Cup Flour, 3/4 Cup Brown Sugar, 1/2-1 teaspoons Cinnamon
• Using a pastry cutter or fork, cut into the mixture until the butter is well incorporated.
• I like to use my hands at the end.
• Stir in the panko, graham cracker crumbs and pecans and set aside until you’re ready to top the casserole.
  1/4 Cup Graham Cracker Crumbs, 1/2 Cup Panko Bread Crumbs