Roasted Sweet Potato Casserole with Pecan Crumble
A spiced pecan crumble topping gives this roasted sweet potato casserole a special touch.
Preheat the oven to 425 degrees F (220 degrees C).
Combine sweet potatoes and oil in a bowl and toss to coat.
Lay on a shallow baking sheet.
Roast until slightly charred about 45 minutes turning regularly to prevent burning on the bottom.
While potatoes are roasting combine 1/3 cup brown sugar and flour in a medium-sized bowl.
Add 3 tablespoons butter and cut into the dry ingredients.
Stir in pecans until evenly mixed.
Set crumble mixture aside.
Combine 1/3 cup brown sugar remaining 7 tablespoons butter eggs evaporated milk vanilla extract cinnamon salt cloves and nutmeg in a large mixing bowl.
Set aside until potatoes are done roasting.