Ingredients
- 4 large, sweet potatoes (about 1 ¾ pounds)
- ½ cup fat-free milk
- 2 tablespoons butter, salted
- 2 large eggs
- 1 teaspoon pure vanilla extract
Toppings
- 1 cup medium chopped pecan
- ½ cup all-purpose flour
- ½ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 4 tablespoons butter
Directions
- Wash hands with warm water and soap.
- Using a clean vegetable brush, gently wash sweet potatoes. Leave skins on, and cube sweet potatoes.
- Add water and potatoes into a large cooking pot and bring to a rolling boil over high heat. Then lower heat to a simmer and cook potatoes for 15 to 20 minutes or until tender.
- Drain and allow potatoes to cool. Once cooled, mash and set aside.
- Preheat the oven to 350F.
- Butter a 2-quart oblong baking dish and set aside.
- In a microwave-safe bowl, melt 2 tablespoons of butter.
- Whisk together eggs, vanilla, milk, and butter in a large bowl.
- Wash hands with soap and water after handling eggs. Then add the potatoes to the mixture. Transfer to the prepared baking dish and set aside.
Topping
- Wash hands with warm water and soap.
- In a microwave-safe bowl, melt 4 tablespoons of butter.
- Chop pecans and set aside.
- Combine flour, brown sugar, cinnamon, and butter in a medium bowl. Mix until the mixture clumps together.
- Sprinkle over the top of the sweet potato mixture in an even layer, then sprinkle pecans.
- Bake for 25 to 30 minutes or until mostly set in the center and golden on top. Serve hot.
Storage: Store in the refrigerator 4 days, or freeze for longer storage.
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Total Time
90 min
Prep Time
20 min
Servings
8
Nutrition Facts
Calories: 350
Fat: 20 g
Saturated Fat: 7 g
Sodium: 125 mg
Total Carbohydrate: 39 g
Added Sugar: 19 g
Fiber: 4 g
Protein: 6 g