Ina Garten’s Velvety Sweet Potato Casserole Recipe for Fall - The Dream Cafe

Ingredients

• 4 cups (946 ml) peeled and cubed sweet potatoes
• 2 large eggs, beaten
• ½ cup (100 g) white sugar
• ½ cup (120 ml) milk
• 4 tablespoons (57 g) butter, softened
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup (100 g) packed brown sugar
• ⅓ cup (42 g) all-purpose flour
• 3 tablespoons (43 g) butter, softened
• ½ cup (60 g) chopped pecans