For the sweet potatoes:
– 2½ lbs sweet potatoes
– 1 stick butter
– ½ cup milk
– 1 cup sugar
– 2 eggs
– 1 teaspoon vanilla
– 1 teaspoon salt
For the pecan crumble:
– ⅓ cup butter, cold
– 1 cup brown sugar
– ⅓ cup flour
– 1 cup chopped pecans
Peel the potatoes, cut into 2-inch chunks, and place in a saucepan. Cover with water. Bring to a boil, and cook for 15–20 minutes, until tender. Drain.
Add the butter and milk, and mix on low until combined. Add the sugar, eggs, vanilla, and salt, and mix until combined.
Place the butter, brown sugar, and flour in a bowl. Use your fingers to rub the butter into the sugar/flour, creating a crumble.
Add the pecans and mix gently.
Preheat oven to 350°F.
Spread the sweet potatoes into a greased 13x9 inch dish and top with the pecan crumble.
Bake for 30–35 minutes, or until the top is golden brown.