Ingredients
– 4 large sweet potatoes
– 1/2 cup unsalted butter, melted
– 2/3 cup brown sugar, packed
– 1 teaspoon vanilla extract
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 2 large eggs
– 1 cup milk
– 1/2 cup chopped pecans (optional, for topping)
– 1/2 cup additional brown sugar (for topping)
– 1/2 cup flour (for topping)
Equipment Needed
– Large pot for boiling sweet potatoes
– Potato masher or electric mixer
– 9×13 inch baking dish
– Mixing bowls
– Whisk
– Measuring cups and spoons
– Oven
Step-by-Step Instructions
First, I start by peeling and cutting the sweet potatoes into chunks. I find this makes them cook faster! I place them in a large pot of boiling water and let them simmer until they’re fork-tender. It usually takes about 15-20 minutes. Once they’re done, I drain them and let the steam rise, filling my kitchen with that unmistakable sweet potato scent. After they cool a bit, I mash them up until smooth. If you want a fluffier consistency, using my hand mixer is a game changer. (See the next page below to continue steps…)