Ingredients
3-4 lbs sweet potatoes (about 4 large)
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1/4 cup milk
2 large eggs, lightly beaten
1 tsp vanilla extract
1/2 cup packed light brown sugar (for topping)
1/3 cup all-purpose flour (for topping)
1/3 cup cold butter, cubed (for topping)
1 cup chopped pecans (for topping)
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray.
Step 2: Peel and cube the sweet potatoes. Place them in a large pot of water and bring to a boil. Cook for 15-20 minutes until very tender. Drain well.
Step 3: In a large bowl, mash the cooked sweet potatoes. Add granulated sugar, softened butter, milk, eggs, and vanilla. Mix until smooth and creamy.
Step 4: Spread the potato mixture evenly into the prepared baking dish.
Step 5: In a small bowl, combine brown sugar and flour. Cut in the cold cubed butter using a fork or pastry cutter until the mixture is crumbly. Stir in the chopped pecans.
Step 6: Sprinkle the pecan mixture evenly over the sweet potatoes.
Step 7: Bake for 35-40 minutes until the topping is golden brown and the edges are bubbling. Serve warm.
Notes
For the best results, use fresh sweet potatoes rather than canned. If you prefer marshmallows, add them during the last 5 minutes of baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Drinks, Snacks & Holiday Treats
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (approx 1 cup)
- Calories: 385 kcal
- Sugar: 28g
- Sodium: 95mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 65mg
