Ingredients:

  • 4 large sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup milk (or dairy-free alternative)
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar for topping
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter, melted for topping
  • Pinch of salt for topping

Instructions:

  1. Boil the sweet potatoes in a large pot of salted water until tender (approximately 20 minutes). Drain and let cool slightly.
  2. In a mixing bowl, mash the sweet potatoes until smooth. Stir in melted butter, brown sugar, granulated sugar, salt, cinnamon, nutmeg, eggs, and milk until well combined.
  3. In a separate bowl, mix chopped pecans, brown sugar, flour, melted butter, and salt until crumbly.
  4. Spread sweet potato mixture evenly in the baking dish. Sprinkle pecan topping over the sweet potato layer.
  5. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until heated through and the topping is golden.
  6. Allow to cool slightly before serving. Enjoy warm as a delightful side.