Ingredients
Scale
- 4 large sweet potatoes (about 3 pounds), peeled and chopped
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup unsalted butter, melted, plus extra for greasing
- 1/4 cup whole milk (or substitute with almond milk for a dairy-free option)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans (toasted for extra flavor)
- 1 cup packed light brown sugar (for topping)
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, cold and cut into small pieces (for topping)
If you’re looking to add a little twist, I sometimes swap the pecans for walnuts, especially when the girls want a nuttier bite. And for a touch of citrus brightness, a teaspoon of freshly grated orange zest stirred into the mash brings a delightful lift, reminiscent of my mother Elena’s flair for improvisation.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter to keep that golden crust from sticking.
- Place the peeled and chopped sweet potatoes in a large pot and cover them with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- While the potatoes are still warm, mash them thoroughly in a large bowl until smooth. This is where I always pause to let my daughters take a turn mashing, reminding them that the texture should be creamy but not watery.
- Add the granulated sugar, 1/2 cup brown sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix well until all ingredients are fully incorporated.
- Transfer the sweet potato mixture into the prepared baking dish and spread evenly. This is the comforting base that holds all those memories together.
- In a separate bowl, combine the chopped pecans, 1 cup brown sugar, and flour. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. This topping always reminds me of the crumbly textures of my grandmother’s biscotti.
- Sprinkle the pecan topping evenly over the sweet potato layer.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and crisp. You’ll know it’s ready when the edges bubble slightly and the aroma fills your kitchen with that nostalgic warmth.
- Remove from oven and let it rest for 10 minutes before serving. This step is a gentle reminder of patience—one of the many virtues Nonna Rosa taught me, both in cooking and in life.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
