Since glass baking dishes may not withstand the heat of the broiler, make sure to use a metal baking pan or broiler-safe ceramic dish.
Yield: 12 servings (serving size: about 2/3 cup)
for the Potatoes:
2 pounds sweet potatoes, peeled and chopped
3/4 cup granulated sugar
1/4 cup evaporated low-fat milk
3 Tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
for the Topping:
1 1/2 ounces all-purpose flour (about 1/3 cup)
2/3 cup packed brown sugar
1/8 teaspoon salt
2 Tablespoons melted butter
1/2 cup chopped pecans
Preheat oven to 350°.
To prepare potatoes:
Place potatoes in a Dutch oven; cover with water.
Bring to a boil.
Reduce heat, and simmer 20 minutes or until tender; drain.
Cool 5 minutes.
Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 Tablespoons melted butter, 1/2 teaspoon salt, and vanilla.
Beat with a mixer at medium speed until smooth.
Add eggs; beat well.
Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.
To prepare topping:
Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk.
Stir in 2 Tablespoons melted butter.
Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top.
Bake at 350°F for 25 minutes or just until golden.
Preheat broiler (remove casserole from oven).
Broil casserole 45 seconds or until topping is bubbly.
Let stand 10 minutes before serving.