|Welcome to mom's table. Make yourself a plate.|
|The sweet potato mixture comes together in less than five minutes.|
|The topping is sweet, crunchy, brown and a little bit sticky.|
from The Pioneer Woman
serves (at least) 10
4 whole Medium Sweet Potatoes
1 cup Sugar
1 cup Milk
2 whole Eggs
1 teaspoon Vanilla Extract
1 teaspoon Salt
1 cup Brown Sugar
1 cup Pecans (walnuts or almonds work fine - I used almonds)
½ cups Flour
¾ stick Butter
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl. You could also microwave your potatoes like I did in my Sweet Potato Pie recipe, or you could pressure cook them for 5 minutes.
Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want it to be perfectly smooth.
Now, in a separate bowl, add 1 cup brown sugar, 1 cup nuts, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
Bake in a 400-degree oven for 30 minutes, or until golden brown. If you desire a crunchier, browner topping, put the dish under the broiler for 1-3 minutes before serving.