Pecan Sweet Potato Casserole

 1/2 stick unsalted butter, melted

3 to 4 large sweet potatoes (peeled and cubed)

1/2 cup milk

1/4 cup brown sugar, packed

1 teaspoon almond extract

1/2 teaspoon salt

2 large eggs

Peeled and cubed sweet potatoes add to a  large pot of water over high heat, lower the heat  simmer and cook until the potatoes are tender, 20 minutes. Drain and cool, and mash sweet potatoes.

Whisk the butter, mashed potatoes,milk, brown sugar and almond extract, salt and eggs in a bowl, the add to butter coated baking dish.

Topping for Sweet Potatoes

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 stick (4 tablespoons) unsalted butter, melted

1/4 teaspoon salt

3/4 cup chopped pecans(optional)

Combine flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake till set in center and golden. 

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Preheat the oven to 350 degrees   Bake 30-35 minutes