Ingredients:

  • 3 cups mashed sweet potatoes
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 large eggs
  • 4 tbsp unsalted butter, melted
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 4 tbsp unsalted butter, melted

Instructions:

  1. In a large bowl or the bowl of your stand mixer, combine the mashed sweet potatoes, granulated sugar, salt, and vanilla. Beat on medium-high speed until the mixture is smooth.
  2. Gradually add the eggs and first 4 tablespoons of melted butter, continuing to whip until the filling is light, fluffy, and pale in color.
  3. Toast the chopped pecans for 5 minutes for extra punch. Then, in a separate smaller bowl, stir together the toasted pecans and brown sugar. Pour in the remaining 4 tablespoons of melted butter and fold with a spatula until the nuts are fully coated.
  4. Spread the sweet potato mixture evenly into a 9x9 inch baking dish.
  5. Sprinkle the pecan topping across the surface, pressing down very lightly.
  6. Bake at 350°F (175°C) for 30 minutes until the edges are bubbling and the topping is a deep mahogany brown.