Sweet potatoes are a holiday staple that is made even better with pecans and brown sugar.

Brown Sugar-Pecan Sweet Potato Casserole

Ingredients

• Food Club® Non-Stick Vegetable Oil Cooking Spray
• 3 large sweet potatoes
• ½ cup packed Food Club® Light Brown Sugar
• ½ cup Food Club® Sweet Cream Unsalted Butter (1 stick), 6 tablespoons cubed and chilled,
• 2 tablespoons softened
• 1 teaspoon Food Club® Pure Vanilla Extract
• ¾ teaspoon Food Club® Iodized Salt
• ⅓ cup Food Club® All-Purpose Flour
• ½ teaspoon Food Club® Ground Cinnamon
• ½ cup chopped pecans

Directions

• Preheat oven to 375°; spray 8½ x 11-inch baking dish with cooking spray.
• Pierce sweet potatoes all over with fork and place in large microwave-safe bowl; cover with plastic wrap, leaving 1 edge slightly open to vent, and heat in microwave oven 15 minutes or until very tender, turning potatoes every 5 minutes.
• Cool potatoes 5 minutes; scoop potato flesh into large bowl and discard skins. Stir in ¼ cup sugar, 2 tablespoons softened butter, vanilla extract and ½ teaspoon salt; spread in prepared dish. Makes about 4¼ cups. 
• In food processor, pulse flour, cinnamon, and remaining ¼ cup sugar and ¼ teaspoon salt; add remaining 6 tablespoons cubed butter and pulse until pea-sized crumbs form. Add pecans; pulse several times or until combined.
• Sprinkle pecan mixture over sweet potato mixture; bake 25 minutes or until top is golden brown. Makes about 5½ cups.

For all of your holiday dinner needs visit your local Brookshire Brothers store.