• 4 lbs sweet potatoes, yield 5 cups mashed 
  • 1/2 cup (110g) packed light brown sugar 
  • 1/2 cup (113g) unsalted butter, melted 
  • 1/2 cup milk (not skim) 
  • 2 large eggs 
  • 1 tsp vanilla extract 
  • 1/2 tsp salt 
  • 1/4 tsp ground black pepper 


  • 1/2 cup (70g) all-purpose flour 
  • 1/2 cup (110g) packed light brown sugar 
  • 1/2 tsp ground cinnamon 
  • 1 cup chopped pecans 
  • 1/4 cup (57g) unsalted 



  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. 
  2. Pierce each of the sweet potatoes twice on both sides. Place on baking sheet and bake until cooked through and soft, about 60-75 minutes. Reduce oven temperature to 350 degrees. 
  3. Peel potatoes (the peel should pull right off) and transfer to a large mixing bowl. 
  4. Mash potatoes with a potato masher (or press through a potato ricer) until well mashed. Let cool about 5-10 minutes. 
  5. Add in brown sugar, melted butter, milk, eggs, vanilla, salt and pepper. 
  6. Using an electric hand mixer blend mixture to combined well. 
  7. Pour into a greased casserole dish and spread into an even layer. Set aside. 


  1. In a separate medium mixing bowl, stir together flour, brown sugar, cinnamon and pecans with a fork. 
  2. Pour melted butter into mixture and stir until mixture is evenly moistened. 
  3. Sprinkle mixture evenly over sweet potato mixture in baking dish. 
  4. Bake in preheated oven until heated through, about 40 minutes. 
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