Sweet Potato Pie/Casserole

This recipe was posted on Food Network as a pie recipe but we make it to serve as a side dish and serve it warm. 

Crust:
10 whole graham crackers, finely ground
1/4 cup dark brown sugar

1 stick butter, melted

Filling:

1 40 oz. can sweet potatoes, drained
2 large eggs
1/3 cup dark brown sugar (original called for ½ cup)
1/2 cup whole milk (original called for cream)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract

Topping:  1 T. brown sugar

Crust Prep:  Heat oven to 350. In a bowl, stir the graham cracker crumbs and brown sugar until well combined. Add melted butter and mix until the crumbs are evenly moistened. Press firmly and evenly on the bottom and sides of a 9-inch pie plate or casserole dish to create a crust, being sure there are no cracks. Bake in the oven for 10 minutes or until golden. Remove from the oven.

Filling Prep (while crust bakes): Drain can of sweet potatoes. Combine all filling ingredient in bowl and whisk until very smooth. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes (adjust time based on size of dish - bake until center is set and doesn't jiggle).

Pie/casserole can be served warm or room temperature.

Adapted from Dave Lieberman’s recipe from Food Network.