Sweet Potatoe Casserole

This is a great recipe, my husband who says he doesn't like sweet potatoes will eat this up. I hope you try it and enjoy.

Sweet Potatoe Casserole

Makes 8 to 10 servings

You can use canned sweet potato chunks, drained and mashed, for this recipe or you can use whole sweet potatoes or yams: Prick and bake them, then scoop out the flesh. Or, peel and cut them into chunks and cook as you would potatoes; drain and mash.
3 cups mashed, cooked sweet potato3 T. butter, softened1 eggpinch salt2/3 cup crushed pineapple, drained

Topping:1 cup flour1/2 cup packed dark brown sugar1/4 tsp. nutmeg1 tsp. cinnamon1/8 tsp. salt5 T. butter, cut into small pieces

Preheat oven to 350 degrees. Using an electric mixer, beat together sweet potato, butter, egg and salt. Fold in pineapple and spread into a buttered 8- by 8-inch glass dish.
For the topping, stir dry ingredients together until well-combined. Using a fork or pastry blender, cut in butter until topping is coarse and crumbly. Sprinkle over sweet potato mixture. Bake until topping browns, about 45 minutes. To serve, let cool slightly and cut into squares.