INGREDIENTS4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
Topping:
1/2 cup packed brown sugar (You find packed brown sugar on Productos Latinos at Carrefour)
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans (here in Spain it is not easy to find "pecanas", I use walnuts and it works well. Hipercor usually have it but be ready to pay for it!)
1/2 cup packed brown sugar (You find packed brown sugar on Productos Latinos at Carrefour)
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans (here in Spain it is not easy to find "pecanas", I use walnuts and it works well. Hipercor usually have it but be ready to pay for it!)
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
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