- 3 medium sweet potatoes, about 900 g, washed
- 1/3 cup powdered sugar
- 1/3 cup sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- melted unsalted butter, about 1/2 cup + 3 tablespoons + more for brushing the baking dish
- 1/4 cup all-purpose flour
- 1 cup coarsely chopped pecans
Preheat the oven to 350 degrees F.
Place the sweet potatoes in a pot and pour water until potatoes are covered. Bring to a boil. Reduce heat to medium, and simmer until very tender.
Peel the potatoes and transfer to a large mixing bowl. Mash with a potato masher. Let cool about 5-10 minutes.
Add in the powdered sugar, milk, beaten eggs, vanilla extract and 3 tablespoons melted butter. Combine well.
Brush a 6 x 9 inch baking dish with melted butter. Place the potato mixture in the baking dish and spread evenly.
To prepare the topping, in a separate bowl, combine the sugar, nutmeg, cinnamon, chopped pecans, flour, and 1/2 cup melted butter.
Spread the topping evenly over the sweet potatoes.
Bake in the oven for 30-35 minutes or until the pecan topping is golden. Serve it warm or cold.