5 medium sweet potatoes
1 tbsp canola oil
1 cup fine sugar
1 cup whole milk
2 whole eggs
1 tsp vanilla extract
1 tsp salt
½ cup brown sugar
½ cup light brown sugar
½ cup all-purpose flour
6 tbsp salted butter (cubed)
3 cups caramelized Pecans (purchased) crushed
1
Preheat oven to 375º
2
Wash the potatoes then pat dry. Rub each of the potatoes with the oil, then place on a baking pan and bake for 35 to 40 minutes. Remove potatoes from the pan,(carefully) split in half and remove the insides from the skin. Place into a large bowl and set aside to cool. When the potatoes are cool, add the fine sugar, milk, eggs, vanilla, salt and mix well until smooth.
3
In a separate bowl add the light brown and brown sugars, flour, and butter. Using a large fork mix until it forms a crumb like consistency.
4
Pour the potato mix into a square oven safe baking dish and top with the crumb. Bake for 35 minutes. Top with crumbled pecans and serve.
Ingredients
5 medium sweet potatoes
1 tbsp canola oil
1 cup fine sugar
1 cup whole milk
2 whole eggs
1 tsp vanilla extract
1 tsp salt
½ cup brown sugar
½ cup light brown sugar
½ cup all-purpose flour
6 tbsp salted butter (cubed)
3 cups caramelized Pecans (purchased) crushed