Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 0.5 cup granulated sugar
  • 2 large eggs, room temperature
  • 0.5 cup unsalted butter, softened
  • 0.25 cup whole milk
  • 1 tsp vanilla extract
  • 1 tbsp orange juice
  • 0.5 tsp salt
  • 1 cup brown sugar, packed
  • 1 cup chopped pecans
  • 0.33 cup all-purpose flour
  • 0.33 cup unsalted butter, melted

Instructions:

  1. Boil or steam the cubed sweet potatoes until fork-tender, approximately 15–20 minutes. Drain thoroughly.
  2. While potatoes are warm, add softened butter and mash until smooth. Incorporate granulated sugar, milk, eggs, vanilla, orange juice, and salt.
  3. Whip the mixture with an electric mixer on medium speed until airy and free of lumps. Transfer to a greased 9x13 inch baking dish.
  4. In a separate bowl, combine brown sugar, flour, and chopped pecans. Pour melted butter over the mixture and toss with a fork until it forms large crumbs.
  5. Distribute the pecan topping evenly over the sweet potato base and bake at 350°F (175°C) for 45 minutes until the topping is mahogany-colored and the base is set.