Recipe: Autumn Pudding aka Sweet Potato Casserole

One of our favorite recipes for years! This is from one of my dear friends and spread like wild fire through our community.

The only difference I do now is omit the flour on top, still tastes good!






Ingredients

• 3 cups sweet potatoes, cooked, peeled and mashed
• 1/2 cup sugar
• 1/2 tsp salt 
• 2 eggs, slightly beaten 
• 2 1/2 tbs butter 
• 1/2 cup milk 
• 1 tsp vanilla

Crunch Topping

• 1 cup brown sugar
• 1/2 cup flour (optional for Paleo/GF)
• 3/4 cup chopped pecans 
• 1/3 cup melted butter 

Directions
Preheat oven to 350.

Mix ingredients, pour into a greased 10x6 baking pan. Cover with crunch topping.

Bake, uncovered, for 35 minutes.

Crunch Topping:

Mix together the brown sugar, flour, and chopped pecans.
Dribble 1/3 c melted butter over the crunch topping, after it has been placed on the sweet potato mixture. -Try and spread the melted butter as evenly as possible over the crunch topping, but don't obsess. As it bakes, it will usually even itself out.