I absolutely love this fall side dish. My family literally fights over the leftovers…when there are any.
You are going to bake 4 average sized sweet potatoes. These go in the oven at 375 for about 90 minutes, or until a knife can be inserted in the middle fairly easily. Allow them to cool at least 20-30 minutes. You can bake these earlier in the day, or even the day before.
Heat your oven to 400 degrees.
Cut the potatoes open, and spoon all of the cheerful orange goodness into a good-sized bowl.
To those, you are going to add 2 beaten Eggs, 1/4 cup Sugar, 1 teaspoon Vanilla, 1 teaspoon Salt and 1 cup Milk.
Mash them all together, until well combined. You aren’t going for whipped perfection, just a mostly smooth, sort of lumpy mix.
Spread the mixture into a baking dish. The dish should be about the size of a deep dish 9×9 or a little larger. Potato mixture should be no more than 3 inches deep.
In another bowl, you are going to combine 1/2 cup Brown Sugar, 1/4 cup Flour, and 1/2 cup finely chopped Pecans. Stir them together.
To those, you are going to stir in 1/2 teaspoon Cinnamon, and then mix in 6 Tablespoons room-temperature butter.
You can do this a couple of ways… with a pastry blender, or a fork…but in all seriousness, just get your hands in there and squish it all together. Your God-given tools work best!
Now, crumble the mixture over the top of the potatoes.
Bake for 30-40 minutes, or until golden brown on top.
Allow it to rest a few minutes before serving. Enjoy!