Ingredients

The following ingredients have 4 Servings
  • 5 large sweet potatoes (cooked & mashed)
  • 8 tablespoons unsalted butter (divided)
  • 1/2 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 2 large eggs (room temperature)
  • 1 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup pecans (chopped)

Instruction

  • Preheat the oven to 350 degrees. Lightly coat a 9 x 13 inch baking dish with cooking spray or a tablespoon of melted butter.
  • Place peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil over medium high heat and continue cooking until the potatoes are tender and easily pierced with a fork, about 10-12 minutes. Drain the potatoes.
  • Using a hand-held mixer or a potato masher, cream the potatoes until smooth (a few lumps are fine). Let cool.
  • Add 4 tablespoons melted butter, sugar, salt, cinnamon, vanilla, and the eggs to the cool mashed sweet potatoes, then spread into the prepared baking dish.
  • In a medium bowl, combine the flour, brown sugar, and pecans. Then, add 4 tablespoons melted butter, stirring with a fork, until well a crumbly mixture forms. Evenly sprinkle the crumb mixture on top of the sweet potatoes.
  • Bake for 35 - 40 minutes until the top is lightly golden and the mixture is hot and bubbly on the edges.