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.