Serves: 10-12 | Prep: 20 min | Cook: 1 hr 15 min | Ready: 1 hr 50 min
3 c mashed sweet potatoes (4-5
1 c sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 tsp. ground cinnamon
2 eggs, well beaten
3/4 stick melted butter
3/4 – 1 cup brown sugar (depends on
how sweet you like it – original
recipe calls for 1 cup)
1/3 c. flour (adjust depending on
consistency when adding butter;
judge by enough butter to make
it awesome and enough flour to
make it a very moist crumb texture)
1 cup chopped pecans
1/3 stick melted salted butter
Boil sweet potatoes, skins on, for 30-35 minutes. Drain and shock potatoes with ice, drain off water and ice when cool and let sit for 30-45 minutes before peeling.
In a large bowl, combine the sweet potatoes, sugar, salt, vanilla and cinnamon. Whip with electric beaters or in a stand mixer, and add the eggs and melted butter. Beat until light and fluffy for about 4 minutes.
Pour the sweet potato mixture into a casserole dish coated with cooking spray or butter. Bake in a 375 degree oven for 25-30 minutes.
Meanwhile, start the topping. In a small bowl, combine the brown sugar, flour and mix well then add pecans and mix. Pour in the melted butter. Stir until combined and leave out at room temperature, this helps flour and sugar absorb the butter.
Add the topping to the sweet potatoes and bake for another 10 minutes.
Miniature marshmallows can be placed on top of the nut mixture at this point. Place under broiler to brown. Watch constantly because this step happens fast: usually about 1-3 minutes. Remove when golden brown.
Bake potatoes instead of boiling option:
Preheat the oven to 375°F. Line a baking sheet with aluminum foil and set aside. Scrub the sweet potatoes and prick them with a fork over all sides, place them on the prepared sheet. Bake for 35 – 45 minutes or until they are fork-tender.
Allow the potatoes to cool completely then peel the skin off the sweet potatoes and add to mixing bowl.
*Optional: Squeeze fresh lemon juice over potatoes to avoid any browning.