Ingredients:

  • 4 large sweet potatoes, peeled and cubed
  • ½ cup brown sugar, packed
  • ½ cup whole milk
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, beaten
  • Pinch of salt
  • ¾ cup chopped pecans
  • 1 cup mini marshmallows or additional brown sugar (optional)
  • ¼ cup all-purpose flour
  • ½ cup brown sugar, packed
  • ¼ cup unsalted butter, softened

Instructions:

  1. Place cubed sweet potatoes in a large pot. Cover with water and bring to a boil. Cook until tender, about 15-20 minutes.
  2. Drain the sweet potatoes and return to the pot. Add brown sugar, milk, melted butter, vanilla extract, cinnamon, nutmeg, beaten eggs, and salt. Mash until smooth and well combined.
  3. In a separate bowl, mix chopped pecans, flour, brown sugar, and softened butter until crumbly.
  4. Preheat the oven to 350°F (175°C). Spread the sweet potato mixture evenly in a greased 9x13-inch baking dish. Sprinkle the topping mixture evenly over the sweet potatoes.
  5. Bake in the preheated oven for 30 minutes, or until the top is golden and slightly crisp. Optionally, add mini marshmallows for the last 10 minutes of baking for a gooey finish.
  6. Allow to cool slightly before serving. Serve warm and enjoy!