Ingredients:

  • 4 lbs sweet potatoes, peeled and cubed
  • 0.5 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 0.5 cup whole milk
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 0.75 cup brown sugar, packed
  • 0.5 cup all-purpose flour
  • 1 cup pecans, roughly chopped
  • 0.25 cup unsalted butter, chilled and cubed

Instructions:

  1. Place the 4 lbs of cubed potatoes in a large pot and cover with water. Bring to a boil and cook for about 15 to 20 minutes until a fork slides in with zero resistance.
  2. Drain and mash. Get rid of all the water. While the potatoes are steaming hot, add the 0.5 cup softened butter. Mash until no lumps remain.
  3. Cool slightly. Let the mash sit for 5 minutes. Note: This prevents the heat from scrambling the eggs when you add them.
  4. Whisk the liquids. In a separate bowl, combine the 0.5 cup milk, 2 eggs, 1 tsp vanilla, and 0.5 tsp salt.
  5. Combine. Pour the egg mixture and 0.5 cup granulated sugar into the potatoes. Whip until the mixture looks velvety and pale orange.
  6. Prepare the topping. In a medium bowl, stir 0.75 cup brown sugar, 0.5 cup flour, and 1 cup chopped pecans.
  7. Cut in the butter. Use your fingers to work the 0.25 cup chilled, cubed butter into the nut mixture until it looks like coarse wet sand.
  8. Assemble. Spread the potato base into a greased 9x13 dish. Sprinkle the topping evenly over the entire surface.
  9. Bake. Place in a 350°F oven for 45 minutes until the topping is golden and the edges are bubbling.
  10. Rest. Let the dish sit for 5 to 10 minutes before serving. Note: This allows the internal starches to set so it doesn't run on the plate.