Ingredients

The following ingredients have 10 Servings
  • 2 lbs sweet potatoes (about 4 small/medium or 2 large)
  • 1 cup sugar
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 6 tablespoons butter, cut into small cubes
  • 1 cup pecans, chopped

Instruction

  • Preheat the oven to 375ºF.
  • Scrub the sweet potatoes and pierce generously with a fork. Place on a baking sheet and bake until fork tender, 30-45 minutes. When they are cool enough to handle, scoop out the flesh into a large bowl.
  • Raise the oven temperature to 400ºF.
  • To the bowl with the sweet potatoes, add the sugar, milk, eggs, vanilla and salt. Mash until combined.  The mixture does not need to be completely smooth – lumps are ok.  Pour the potatoes into a large baking dish. (I use a 3 quart baking dish.)
  • In another bowl, combine the brown sugar, flour and butter. Using a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs.  Stir in the pecans.  Sprinkle the crumb mixture over the top of the potatoes.
  • Bake in the oven until golden brown, 30-40 minutes.  Let the casserole sit for a few minutes before serving.