4 tbsp. unsalted butter, melted, plus more for buttering the baking dish
3 large sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 large eggs
Topping ingredients:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
4 tbsp. unsalted butter, melted
1/4 tsp. kosher salt
3/4 cup chopped pecans
Directions:
1Add the peeled and cubed sweet potatoes to a large pot of salted water.
2Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes.
3Drain and cool the sweet potatoes, then mash.
4Preheat the oven to 350°F and butter a 2-quart baking dish.
5Whisk together the filling ingredients (butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt, and eggs) in a large bowl. Transfer to the prepared baking dish.
6For the topping, combine the flour, brown sugar, butter, and salt in a medium bowl until the mixture clumps together, then stir in the pecans.
7Spread the topping mixture over the top of the filling mixture in an even layer.
8Bake until mostly set in the center and golden on top, 25 to 30 minutes.
45 minutes
6