4large dark-skinned sweet potatoespeeled and cubed
1/2cupwhite sugar
2beaten eggs
1/2teaspoonsalt
4tablespoonssoftened butter
1/2cupmilk
1/2teaspoonvanilla extract
For the Pecan Streusel Topping:
1/2cuppacked brown sugar
1/3cupall-purpose flour
3tablespoonssoftened butter
1/2cupchopped pecans
Instructions
Preheat the oven to 325 degrees.
In a large pot, bring water to a boil. Add the cubed sweet potatoes and return to a boil. Reduce the heat to low and simmer the sweet potatoes until they are tender (about 15-20 minutes). Once done, drain the water.
In a large bowl, combine white sugar, eggs, salt, butter, milk, and vanilla. Mix in the cooked sweet potatoes using a hand mixer until the mixture is smooth. Transfer this mixture to a 9x13-inch baking dish.
In a separate medium bowl, prepare the streusel topping. Combine the brown sugar and flour. Cut in the butter until the mixture has a coarse texture. Stir in the chopped pecans. Evenly sprinkle this topping over the sweet potato mixture in the baking dish.