Ingredients:

  • 1.36 kg (3 lbs) sweet potatoes
  • 113g (1/2 cup) unsalted butter, melted
  • 2 large eggs
  • 100g (1/2 cup) granulated sugar
  • 120ml (1/2 cup) whole milk
  • 5ml (1 tsp) vanilla extract
  • 3g (1/2 tsp) sea salt
  • 125g (1 cup) chopped pecans
  • 110g (1/2 cup) light brown sugar, packed
  • 42g (1/3 cup) all-purpose flour
  • 57g (1/4 cup) cold unsalted butter, cubed

Instructions:

  1. Prick sweet potatoes with a fork and roast on a baking sheet at 400°F (200°C) for approximately 45 minutes or until tender.
  2. Peel the warm potatoes and mash them in a large bowl using a hand mixer or potato masher until smooth.
  3. Incorporate the melted butter, granulated sugar, milk, vanilla, and salt. Whisk in the room-temperature eggs last to ensure a smooth emulsion.
  4. In a separate bowl, prepare the topping by mixing pecans, brown sugar, and flour. Cut in the cold cubed butter with a pastry cutter until the mixture resembles coarse crumbs.
  5. Spread the potato mixture into a greased 9x13 inch casserole dish. Top evenly with the pecan crumble.
  6. Bake at 350°F (175°C) for 30 minutes until the edges are bubbling and the topping is golden-brown. Add marshmallows during the final minutes if desired.