Kevin Curry’s Carolina Sweet Potato Casserole

FILLING
• 2 - 3 large sweet potatoes
• 1/2 cup raw cane sugar
• 3 - 4 tbsp AP flour (as needed in case the sweet potatoes are over cooked and too soft)
• 2 eggs, lightly beaten
• 3/4 stick butter
• 1 tbsp vanilla bean or vanilla extract
• 1/2 tsp cardamom
• 1/2 cup shredded sweetened coconut

TOPPING
• 1 cup brown sugar
• 1/3 cup AP flour
• 1/3 cup melted butter
• 1 cup crushed pecans

1. Set oven to 400F.
2. Wash the sweet potatoes and then poke a few holes in them. place on a baking sheet and bake until soft, but not mushy, about 40 minutes.
3. Allow them to cool slightly so you can touch them. Peel, then mash the potatoes in a mixing bowl.
4. Set oven to 350F.
5. Add the remaining ingredients to the bowl and mix to incorporate.
(Note: if the mixture is too mushy/runny, add another tablespoon of flour.) 6. Add the filling to a baking sheet (8x8 or whatever you have).
(Note: another option is to add the filling to pie molds) 7. In a separate bowl, add the topping ingredients and stir with a fork until small beads appear.
8. Add the topping to the filling.
9. Bake for 35 minutes at 350F, and the top is golden brown.
10. Let it rest for 15 - 20 minutes to allow the starches in the filling to “gel” so you can have a clean spoonful of everything