Ingredients:
- 4 large sweet potatoes (about 2 pounds / 900 grams)
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (100 grams) brown sugar, packed
- ½ cup (120 ml) milk or heavy cream
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2.5 grams) ground cinnamon
- ¼ teaspoon (1.25 grams) ground nutmeg
- ¼ teaspoon (1.25 grams) salt
- 1 cup (100 grams) pecans, chopped
- ½ cup (100 grams) brown sugar, packed
- ½ cup (60 grams) all-purpose flour
- ½ cup (113 grams) unsalted butter, melted
Instructions:
- Peel and cut sweet potatoes into chunks. Boil sweet potatoes in salted water until tender (about 15-20 minutes).
- Drain and return to pot; mash until smooth. Stir in butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt until combined.
- In a separate bowl, combine pecans, brown sugar, flour, and melted butter. Mix until crumbly.
- Transfer the sweet potato mixture to a greased baking dish. Evenly sprinkle the pecan topping over the sweet potato layer.
- Preheat oven to 350°F (175°C) and bake for 25-30 minutes until heated through and topping is golden.