Lacey Chabert’s Sweet Potato Casserole
- 3 cups sweet potatoes
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 tbsp vanilla
- 2 cups brown sugar
- 1 cup flour
- 1 cup butter
- 2 cup chopped pecans
- Peel and boil the sweet potato
- Mix the potatoes, sugar, vanilla, butter and eggs until smooth and pour in pan. (Lacey doubles or triples the vanilla)
- For the topping: soften the butter and make a doughy crumble out of the butter, sugar, flour, and pecans. Sprinkle on top until the sweet potatoes are mostly covered.
- Cook at 350-375 for approx 30 minutes or until the topping is browned and caramelized
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