Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature and lightly beaten
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup chopped pecans
  • 1/2 cup light brown sugar, packed
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter, melted

Instructions:

  1. Boil the peeled and cubed sweet potatoes in salted water for 15–20 minutes until fork-tender. Drain thoroughly and return to the hot pot for 1 minute to allow residual steam to escape.
  2. Transfer the hot potatoes to a large mixing bowl and mash until smooth. Using an electric mixer, whip the potatoes with the softened butter and granulated sugar until pale.
  3. Gradually stream in the milk, beaten eggs, vanilla, salt, and cinnamon. Beat on high speed for 2 minutes until the mixture is light and increased in volume.
  4. Spread the potato mixture into a greased 9x13 inch baking dish.
  5. In a separate bowl, combine chopped pecans, brown sugar, flour, and melted butter until crumbly. Sprinkle evenly over the sweet potato base.
  6. Bake at 350°F (175°C) for 35–40 minutes until the edges are bubbling and the pecan topping is fragrant and golden brown.