Prep Time: 25 mins
Cook Time: 25 mins
Adapted from: Delish.com
FOR THE SWEET POTATOES:
2 1/2 lb. sweet potatoes, peeled and cut into cubes
4 tbsp. butter, softened
1/2 c. milk, preferably whole
1/2 c. packed brown sugar
2 large eggs
1/2 tsp. ground cinnamon
1/4 tsp. pure vanilla extract
1 tsp. kosher salt
¾ cup chopped pecans for crunch in the filling
FOR THE TOPPING:
1/2 c. all-purpose flour
4 tbsp. melted butter
1/2 c. chopped pecans
1/4 c. packed brown sugar
1/2 tsp. kosher salt
*I added marshmallows to the top also, but they are not mixed in with the other topping ingredients
1.) Preheat oven to 350°F.
2.) Rinse, peel, and chop potatoes.
3.) Boil for 15 minutes, or until potatoes are tender.
4.) Drain, and transfer into large bowl.
5.) Add 4 tbsp butter and mix until melted.
6.) Mash the potatoes, but be sure they’re not too mushy.
7.) Add milk, brown sugar, eggs, cinnamon, vanilla, salt, and pecans.
8.) Mix until well-combined.
9.) Transfer to 9×13 baking dish, and spread until even.
10.) In a medium bowl, combine all the topping ingredients.
11.) Sprinkle topping mixture on top of potatoes, or only half, and add marshmallows if you would like.
12.) Bake until warm and golden on top, about 25 mins. Serve warm or reheat in oven.