- Peel and dice the sweet potatoes. Beat the eggs. Soften the butter by putting it in the microwave for 15-20sec. If the pecans are not chopped, chop them.
- Put sweet potatoes in a saucepan and cover them with water. Cook on medium-high until they are tender and ready to mash. It should take about 10 to 15min.
- Drain the potatoes and put them in a bowl.
- Mash the sweet potatoes, then add the eggs until they are well combined. Then add the sugar, milk, butter, vanilla, and salt. Mix until it is smooth.
- Transfer to a baking dish.
- Soften the butter by putting it in the microvawe for 15sec.
- In a bowl, mix the brown sugar and flour together. Add in the butter in small chunks and mix it in until the mixture is coarse and it looks like peas. Don't overmix. Then, stir in the pecans.
- NOTE: I let both mixtures sit in the fridge until it was 1h from when it must be eaten. Then I assembled it and put it in the oven.
- Preheat the oven to 325 degrees Fahrenheit. Sprinkle the topping over the sweet potato mixture. Bake in the preheated oven until topping is lightly browned, which is approximately 30min.
- Let sit for 10min and enjoy!.
For the sweet potatoes:
For the pecan topping:
Assembly:
