2 tablespoons butter
1/2 cup butter, melted
2 cans (29 ounces each) sweet potatoes in syrup, drained
3/4 cup sugar
2/3 cup flour
1/4 cup milk
2 eggs
1 teaspoon grated orange peel
3 Tablespoons fresh orange juice
1 cup chopped pecans
1 cup packed light brown sugar
Preheat oven to 400 degrees.
Put 2 tablespoons of butter in a 13 x 9-inch glass baking dish and put the dish in the oven while the oven is preheating.
Mash sweet potatoes in a bowl until smooth, you should end up with about 4 cups. Add the sugar, 1/3 cup of the flour, milk, eggs, and orange peel and juice. Mix until combined and smooth.
Take the baking dish out of the oven, swirl butter around so it coats the bottom of the pan. Spread the sweet potato mixture evenly into the pan.
In a separate bowl, add pecans, brown sugar, 1/2 cup melted butter and the remaining 1/3 cup flour. Stir until mixture is crumbly. Put the topping over the sweet potatoes that you set aside in the baking pan.
Bake 25 to 30 minutes until light golden brown and it bubbles around the edges.
