This is so darned good that you'll never want to make them any other way.
Ingredients
4 medium Sweet Potations (about 1 3/4 pounds)
1 cup Granulated Sugar
1 cup Milk
2 large Eggs
1 teaspoon Vanilla Extract
1 teaspoon Salt
1 cup packed Brown Sugar
2 cup pecans, chopped
1/2 cup All-Purpose Flour
6 Tablespoons Unsalted Butter, at room temperature
Preheat oven to 375ºF. Make a long slit in the skin of each raw sweet potato. Place in a baking dish. Add about 1" of water, cover the pan tightly with aluminum foil and back for about 45 -60 minutes or until done. Remove from oven, drain water and allow to cool.
Once potatoes are cool enough to handle, remove the skins and put the flesh in a large bowl.
Increase oven temperature to 400ºF.
Add granulated sugar, milk, eggs, vanilla, and salt to the sweet potatoes. Mash the mixture with a potato masher until combined and slightly lumpy (you don't want it to be perfectly smooth).
In a separate bowl, mash the brown sugar, pecans, flour, and butter with a pastry cutter or fork until thoroughly combined. The mixture should resemble a crumble.
Spread the sweet potato mixture in a 14-cup baking dish and sprinkle the crumb mixture all over the top. Bake about 30 minutes or until golden brown.
Nutrition
Serving Size | 1 of 10 servings |
Calories | 400 |
Total Fat | 17 g |
Saturate Fat | 6 g |
Carbohydrates | 61 g |
Dietary Fiber | 3 g |
Sugar | 45 g |
Protein | 5 g |
Cholesterol | 58 mg |
Sodium | 296 mg |