Ingredients
Scale
- 3 cups cooked, mashed sweet potatoes (about 3–4 large potatoes)
- 1/2 cup melted butter (unsalted)
- 1/2 cup whole milk
- 1 cup white sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- For the Topping:
- 1 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup butter, softened
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine the mashed sweet potatoes, 1/2 cup melted butter, milk, white sugar, beaten eggs, vanilla extract, cinnamon, and salt.
- Use a whisk or an electric mixer to blend the ingredients until the mixture is smooth and creamy.
- Pour the potato mixture into the prepared baking dish and spread it out evenly with a spatula.
- In a separate small bowl, combine the brown sugar, flour, and chopped pecans.
- Add the softened butter to the pecan mixture. Use a fork or your fingers to mix it until it looks like coarse crumbs.
- Sprinkle the pecan topping evenly over the top of the sweet potato mixture.
- Place the dish in the oven and bake for 30 to 35 minutes. The topping should be golden brown and the edges should be bubbling.
- Remove from the oven and let it sit for 5 minutes before serving to allow it to set.
- Cook Time: 40 minutes