Ingredients

The following ingredients have 4 Servings
  • 3 lbs Sweet potatoes (about 3 large)
  • 1/3 cup Unsalted butter (softened)
  • 3/4 cup Dark brown sugar (packed)
  • 1/4 tsp Kosher salt
  • 1 tsp Vanilla extract
  • 2 large Egg yolks
  • 1/2 tsp Ground cinnamon ((or more to taste))
  • 1/4 tsp Fresh ground nutmeg
  • 1/2 cup All-purpose flour
  • 1/2 cup Dark brown sugar
  • 4 tbsp Unsalted butter (melted)
  • 1/8 tsp Kosher salt
  • 1/4 tsp Ground cinnamon
  • 1/8 tsp Fresh ground nutmeg
  • 3/4 cup Chopped pecans (raw)

Instruction

  • Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and then parchment paper.
  • Poke a few holes on each side of the potatoes with a fork. Bake for 1 hour or until a knife inserts easily in the center. Remove and let cool just long enough to handle them.
  • Prepare the pecan topping by combining the flour, brown sugar, butter, cinnamon, nutmeg, and salt in a medium bowl until moist and clumping together. Stir in the chopped pecans. Place in the freezer until ready to use.
  • Peel the potatoes or slice down the center and scoop out the tender flesh into a large bowl. Using a potato masher (or electric mixer), mash the sweet potatoes to your desired consistency.
  • Whisk or beat in the softened butter, brown sugar, cinnamon, nutmeg, vanilla, and salt. Beat the egg yolks in one at a time until combined.
  • Pour the sweet potato mixture into a 9×13 baking dish. Remove the topping from the freezer and break it up again into crumbles. Spread the crumb topping evenly over the top of the sweet potatoes.
  • Bake for 25 to 30 minutes until the potatoes are heated through and bubbly around the edges.