We have enjoyed this sweet potato casserole every Thanksgiving and Christmas in my family for many, many years.
In a large mixing bowl, use a potato masher to mix up the cooked sweet potato, eggs, butter, vanilla and sugar.
Transfer to a greased casserole dish and set aside.
In a separate bowl, mix up the topping ingredients: flour, nuts, butter, brown sugar and (optional) pinch of salt.
Use your hands to break down the butter chunks, and work the other ingredients in until well-incorporated.
Sprinkle on top of sweet potatoes.
Cook in a preheated oven at 350 degreed, until topping is slightly brown and crunchy, about 35 to 40 minutes.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Let the sweet potatoes cool slightly before adding the eggs. They can be warm. Just avoid pouring them over piping hot potatoes, as you might get scrambled eggs!
I often make the potato mixture and freeze it in a well-covered container. I thaw the potato mixture and make the topping on the day we plan to bake it.