Sweet Potato Casserole with Pecan Tumble apart Topping

Ingredients:

• 1/2 cup brown sugar
• 2 tablespoons butter
• 1 egg
• 1/2 cup evaporated milk
• 1/3 cup flour
• 1 orange
• 1/2 cup pecan pieces
• 3/4 cup sugar
• 2 pounds sweet potatoes ( 3 cups mashed)
• 1/2 teaspoon vanilla

Instructions:

1. Preheat oven to 350°F. In a large pot, add candy potatoes and hold with water till the potatoes are true covered. Lift to a boil, turn warmth down and gently boil till potatoes are fork serene, about 15 minutes. In a immense bowl add: beaten egg, sugar, evaporated milk, orange zest, 3 tablespoons of butter and vanilla.
2. Add cooked and drained candy potatoes to the bowl and stir the candy potatoes with a wood spoon or a mixer on low. Add the orange juice and mix till combined and potatoes are soft. Set apart candy potato combination into a greased 9 x 5 loaf pan.
3. For the crumb topping, mix brown sugar and flour, the two tablespoons of butter then  the pecan pieces. cover the candy potato casserole fully with the crumb topping. Decorate with pecan halves if desired. Bake for 25 minutes.