Ingredients
(Serves 10-12)
2 lbs. sweet potatoes, 5-6 medium sweet potatoes
2/3 cup granulated sugar
1/2 cup brown sugar
1/4 cup evaporated milk (low-fat optional)
2 eggs
1 stick unsalted butter, melted
1 1/2 tsp. ground cinnamon
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
For Topping:
1 cup pecans , chopped
1 cup all-purpose flour
2/3 cup brown sugar
1 stick unsalted butter, cubed
1 tsp. ground cinnamon
1/8 teaspoon salt
Preparation
1.Preheat oven to 350ºF. 2.Butter a 9x13 baking dish 3.Place sweet potatoes in a large pot of water and boil until tender. Allow to cool and remove skin. Dice into 1-1 ½ inch cubes 4.In a large bowl, mix or mash potatoes and add sugars, evaporated milk, eggs, butter, cinnamon, vanilla and salt. Mix well and pour into baking dish. 5.In a medium-sized bowl, combine all “Topping” ingredients. Mix well to make sure everything is incorporated. Spread topping evenly on top of sweet potato mixture. 6.Place in oven and bake for 25-30 minutes, or until the top is golden brown and crispy. Optional: place under broiler for 30 seconds until top is bubbling. Allow 10 minutes to cool and serve hot.
