Ingredients
Scale
Sweet potatoes:
- 4 medium-sized sweet potatoes*, about 2.75 pounds
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs
- ½ cup cream, half and half, or whole milk
- 4 tablespoons unsalted butter, melted
- 1½ teaspoons pure vanilla extract
- ½ teaspoon salt
Topping:
- 1 cup light brown sugar, packed
- ½ cup all purpose flour
- ½ teaspoon ground cinnamon
- couple pinches salt
- ½ cup finely chopped pecans, optional, but highly recommended
- 4 tablespoons unsalted butter, softened
Instructions
Sweet potatoes:
- Preheat oven to 350°F. Lightly grease an 8×8 baking dish and set aside.
- Peel and chop the sweet potatoes (you should have around 10 cups). Place in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain well, return to the pot, and mash the potatoes. You should have around 4 cups of mashed sweet potatoes.
- Whisk granulated sugar, brown sugar, eggs, cream/milk, melted butter, vanilla and salt. Add the egg mixture and the mashed sweet potatoes to a large mixing bowl or the bowl of a food processor. Mix with a hand mixer (or process with a food processor) until the mixture is smooth and combined. Pour the potatoes into the baking dish.
Topping:
- Combine brown sugar, flour, cinnamon, salt, and pecans (I use a fork). Add softened butter and use your fingers to blend the butter into the flour mixture until well combined (it should resemble wet sand).
- Sprinkle the topping over the sweet potatoes and bake in the middle of the oven for 30-40 minutes, until the topping is golden brown.