Ingredients:
- 4-5 large sweet potatoes
- 3 large eggs
- 1/2 cup evaporated milk
- 1 tsp. vanilla extract
- 1/2 cup granulated sugar
- 1/2 tsp. salt
- 1/4 cup butter, melted
Ingredients for the topping:
- 5 Tbsp. butter
- 1/4 cup all-purpose flour
- 1 cup light brown sugar
- 1 cup pecans, chopped
- 1 tsp. cinnamon or pumpkin pie spice
Directions:
- Place the sweet potatoes in a large pot. Add enough water to the pot to cover the potatoes a little more than half way. Bring the water to a boil and then turn heat to a medium simmer. Cover and simmer until they feel tender when poked with a fork. It may take 20 to 40 minutes to cook sweet potatoes depending on the size of the potatoes, but they shouldn’t be mushy.
- Drain water and place sweet potatoes on a plate or cutting board to cool. Once they are cool enough to handle, peel and discard skin from the potatoes and place in a large mixing bowl.
- Add eggs, evaporated milk, vanilla, sugar, salt and butter and mash everything together until smooth. Use an electric mixer on low speed, for about 45 seconds, to get the mixture smooth. Pour mixture into a lightly greased casserole dish.
- Add topping ingredients to a separate mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture.
- Bake at 350 F for 35 to 40 minutes.
