| Servings | Prep Time | Cook Time | Passive Time |
| 18servings | 1hour | 35minutes | 35minutes |
| Servings | Prep Time |
| 18servings | 1hour |
| Cook Time | Passive Time |
| 35minutes | 35minutes |
Ingredients
- 6 C sweet potatoes, cooked & mashed
- 2 1/3 T Himalayan pink sea salt
- 1 C milk
- 2 C sugar
- 1 tsp vanilla
- 4 eggs well beaten
- 1 stick butter, melted
- 2 C brown sugar
- 1 C flour
- 2 C pecans, chopped
- 1 stick butter, melted
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Peel sweet potatoes. Boil until soft. Drain. Place in large mixing bowl and (by hand or using a mixer) mash well.
- In a microwave safe bowl, melt butter. In another small bowl, beat eggs well. Set aside. Chop pecans and set aside for later use.
- Add sugar and salt to sweet potatoes. Mix well. Add vanilla. Mix well. Add eggs and milk. Mix well. Add melted butter. Mix well. Spread evenly into a 9x13 casserole dish.
- Make crumb topping: In medium sized mixing bowl (by hand or using a mixer), mix butter and flour until it is well incorporated and resembles cornmeal. Add sugar and pecans. Mix well.
- Top sweet potatoes with crumb topping. Bake at 350 degrees for 35 minutes.
Recipe Notes
Save a step on Thanksgiving day by making your crumb topping a day or two early. Refrigerate until ready to use. Top sweet potatoes with crumb topping just before baking.
Gluten-free option: substitute gluten-free flour for gluten-full flour.
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