3medium (or 4 to 5 small) sweet potatoes, about 2 1/2 pounds (see note)
⅔cup2%, whole, or evaporated milk
⅓ to ½cuppacked light or dark brown sugar
2large eggs
6tablespoonsbutter, melted
1teaspoonvanilla extract
1teaspoonsalt
Buttery Pecan Topping:
¾cuppacked light brown sugar
½cupall-purpose flour
Pinch of salt
6tablespoonsbutter, melted
1 ¼cupschopped pecans
Instructions
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish and set aside.
For the potatoes, peel and cube the sweet potatoes. You should have about 6 cups or 2 to 2 1/2 pounds of cubed potatoes. Place in a saucepan, cover with water, and bring to a simmer over medium heat. Continue cooking until the potatoes are tender, 12-15 minutes. Drain and place in a large bowl.
Lightly mash the sweet potatoes. Add the milk, brown sugar, eggs, butter, vanilla and salt, and mix until evenly combined.
Spread the mixture evenly in the prepared pan.
For the topping, in a medium bowl, whisk together the brown sugar, flour and salt. Add the butter and mix until evenly combined. Add the pecans and toss to combine.
Sprinkle the topping over the sweet potato mixture. Bake for 25 to 30 minutes until the filling is hot throughout and the topping is golden. Serve immediately or cover with foil and keep warm for up to an hour before serving.
Notes
Sweet Potatoes: the potatoes can also be cooked in the Instant Pot with 1 cup water. Cook on high pressure for 4 minutes. Quick release the pressure (if liquid bubbles from the valve, close the valve, wait a few minutes and try again). Drain and use in the recipe.