4 Cups Of Roasted Sweet Potatoes
1/2 Cup Of Raw Sugar
2 Eggs, Beaten
1/2 Teaspoon Of Salt
4 Tablespoons Of Softened Butter For The Potatoes
1/2 Cup Of Whole Milk
1 Teaspoon Of Vanilla Extract – 1/2 Teaspoon For The Sweet Potatoes & 1/2 Teaspoon For The Topping
1/2 Cup Packed Of Brown Sugar
1/3 Cup Of All Purpose Flour
3 Tablespoons Of Softened Butter For The Topping
1 Cup Of Chopped Pecans
Set the oven to 350 degrees Fahrenheit.
Prepare a 9-13 inch baking dish, greased with butter or lined with parchment paper.
Pierce sweet potatoes with a knife and place on foil-covered baking pan.
Bake and rotate them until cooked.
Cut in half and scoop out flesh, reserve the potato flesh in a bowl.
In a large bowl, mix sweet potato flesh with the raw sugar, beaten eggs, salt, 4 tablespoon of butter, milk and 1/2 teaspoon of vanilla.
Mix till light and fluffy.
Transfer to the baking dish.
In a medium bowl, combine the brown sugar, 1/2 teaspoon of vanilla and flour.
Next cut in the (3 tablespoons) butter until mixture coarse.
Stir in the pecans.
Sprinkle mixture over sweet potatoes mixture – it really clumps, but don’t worry, it melts when it the oven.
Bake for 30 minutes until top is lightly brown.
Yields 12 servings.