Ingredients:

  • 4 cups mashed sweet potatoes (about 4 large sweet potatoes / 960g)
  • 1/2 cup unsweetened milk (120ml)
  • 1/2 cup unsalted butter, softened (113g)
  • 3/4 cup brown sugar (150g)
  • 1 teaspoon vanilla extract (5ml)
  • 1/2 teaspoon ground cinnamon (1.5g)
  • 1/4 teaspoon ground nutmeg (0.5g)
  • 2 large eggs, beaten
  • 1 cup brown sugar (200g) for topping
  • 1/3 cup all-purpose flour (40g) for topping
  • 1 cup chopped pecans (120g) for topping
  • 1/3 cup unsalted butter, melted (75g) for topping

Instructions:

  1. Peel and chop sweet potatoes into chunks. Boil in salted water until fork-tender (about 15 minutes). Drain and return to pot.
  2. Mash or rice sweet potatoes until smooth.
  3. In a large mixing bowl, combine mashed sweet potatoes, milk, softened butter, brown sugar, vanilla, cinnamon, nutmeg, and beaten eggs. Mix well until fully incorporated and creamy.
  4. In a separate bowl, mix brown sugar, flour, and chopped pecans for the topping. Pour in melted butter and stir until the mixture is crumbly.
  5. Preheat the oven to 350°F (175°C). Spread the sweet potato mixture evenly in a greased 9x13 inch baking dish.
  6. Sprinkle the pecan topping over the sweet potato layer.
  7. Bake in the preheated oven for 30 minutes or until the topping is golden brown and bubbly.
  8. Allow to cool for a few minutes before serving.