Ingredients

The following ingredients have 4 Servings
  • 5 medium-large sweet potatoes
  • 1/2 cup evaporated milk
  • 3/4 cup light brown sugar (packed)
  • 4 Tbsp butter (melted)
  • 2 large eggs
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • Streusel topping:
  • 3/4 cup all purpose flour
  • 3/4 cup light brown sugar
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/2 cup cold butter (cubed)
  • 1/2 cup chopped pecans

Instruction

  • Preheat the oven to 375°F. Line a baking sheet with parchment or foil. 
  • Use a sharp knife to pierce the sweet potatoes 3-4 times. Place on baking sheet. Bake for 60-70 minutes or until fork tender.  Lower the oven temperature to 350°F.
  • Allow sweet potatoes to rest until cool enough to handle. Use a spoon to remove from skin.
  • Add sweet potato flesh to a medium-size mixing bowl with the evaporated milk, brown sugar, melted butter, eggs, pumpkin pie spice and salt. Using an electric mixer, whip until smooth.
  • Spray a 2 quart casserole dish with cooking spray. Spread whipped filling evenly into dish. 
  • To make streusel topping: In a small mixing bowl mix together the flour, brown sugar, pumpkin pie spice and salt. Using a pastry blender or 2 forks, cut butter into crumbs until it resembles peas. Stir in the pecans. Sprinkle on top of filling.
  •  Bake in 350°F oven for 45-55 minutes or until the topping is golden and sweet potatoes are set when gently shaken. Serve warm.