I first ran across this recipe years ago when I was prepping for Thanksgiving dinner in my home in Texas. I’m pretty sure I was pregnant with my first child and hosting my parents, my husband’s dad, sister, and a few rowdy nephews in the mix. It’s so sweet and fabulous we had dessert leftovers before we had leftovers of this. It’s become a Thanksgiving staple ever since. My printed sheet has gone across the ocean three times, is all stained with water droplets, and now graffitied with metric measurements. So. You know. This one’s a keeper.

Preppin’

3-4 large sweet potatoes (I found a kilo of oranje sweet potatoes in the Netherlands. The white ones work too, though. I didn’t even know there were white sweet potatoes, until I moved to Europe. . . )

1/2 cup (100 grams) white sugar

1/2 cup (120 ml) milk

2 large eggs, beaten

1/4 cup (75 grams) butter, melted

1 teaspoon vanilla extract

Topping – Um, I’ve been known to double the topping measurements with the same amount of potatoes above because who doesn’t love extra topping? That’s your call. And depends on how many pecans you have in the house 😉

1/2 cup (75 grams) chopped pecans

1/2 cup (100 grams) brown sugar

1/4 cup (30 grams) flour

1/4 cup (50 grams) melted butter

Preparin’

Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius)

Peel and cube sweet potatoes. Place potatoes in a medium saucepan or Dutch oven and cover with water. Bring to a boil then reduce heat and simmer for 20-25 minutes, until you can pierce potatoes with a fork easily. Drain in a colander. Put potatoes in a medium bowl and mash.

Add white sugar, milk, eggs, melted butter, and vanilla and stir until blended. Spray a baking glass or ceramic baking dish with non-stick spray and transfer the contents of the bowl into the dish.

In a small bowl, mist chopped pecans, brown sugar, flour, and melted butter together. Sprinkle over sweet potato mixture.

Bake uncovered for 25-30 minutes until topping is golden and potatoes are heated through.