¾cupsugar(I cut the sugar content down to ½ cup with no discernible difference)
2large eggs,lightly beaten
1cuplight brown sugar
1cupself-rising flour(see below for gluten-free option)
Preheat oven to 350 degrees.
Coat a 2-½-quart casserole or 11” x 7” x 2” baking dish with nonstick cooking spray or butter.
In a large bowl, combine the potatoes, sugar, milk, eggs, salt, vanilla, nutmeg, cinnamon and ½ cup melted butter. Stir well.
Pour into prepared dish.
In a small bowl, combine the remaining ½ cup butter, pecans, brown sugar and flour. Crumble over potatoes.
Bake 50 minutes or until casserole is heated through. Serve hot.
To make this recipe Gluten-free/GMO friendly substitute almond milk for regular milk, coconut sugar or Turbinado for the white sugar and make your own self-rising gluten-free flour.To make flour combine 1 cup gluten-free flour with 1-½ teaspoons baking powder and ¼ teaspoon salt. You can make this ahead of time and stored in an airtight container for as long as the gluten-free flour would last on its own.