Directions
- 1Set oven to 375°F.
- 2Peel three pounds of sweet potatoes.
- 3Chop sweet potatoes into 1 inch chunks.
- 4Place sweet potatoes in a large pot and cover with water by about 1 inch. Add 1 tbsp of salt.
- 5Bring to a boil, then reduce heat to medium-high and cook until fork tender (15-20 minutes).
- 6Drain excess water from the potatoes.
- 7If boiled, return the sweet potatoes to the pot on medium heat to evaporate excess water.
- 8Mash the sweet potatoes using a masher or fork.
- 9Add 1/4 cup of brown sugar (or 55 grams), 1/4 cup of butter (or 1/4 cup of browned butter), and 1/4 cup of milk. Mix well.
- 10Add 1 1/4 tsp of salt (or omit if water was liberally salted).
- 11Add 1 tsp of vanilla.
- 12Butter a 9x13 inch casserole dish.
- 13Transfer the sweet potato mixture into the casserole dish and spread evenly.
- 14Chop 1 cup of pecans.
- 15In a medium bowl, combine 1 cup (or 220 grams) of brown sugar, 1/4 cup (or 30 grams) of all-purpose flour, and 1 tsp of cinnamon. Mix well.
- 16Add the chopped pecans to the bowl and mix until combined.
- 17Crumble the pecan topping evenly over the sweet potatoes in the casserole dish.
- 18Bake at 375°F for 25-30 minutes (or 25 minutes if using marshmallows).
Ingredients
- 3 lbs peeled sweet potatoes
- 1 tbsp salt
- 0.25 cups brown sugar
- 55 grams brown sugar
- 0.25 cup butter
- 0.25 cup browned butter
- 0.25 cup milk
- 1.25 tsp salt
- 2 large eggs
- 1 tsp vanilla
- 1 cup pecans
- 1 cup brown sugar
- 220 grams brown sugar
- 0.25 cup all purpose flour
- 30 grams all purpose flour
- 1 tsp cinnamon
- 0.25 cup butter
- 0.25 cup browned butter
Equipment
ovenknifepeelerlarge potwooden spoonfork9x13 inch casserole dishwhisk
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