Ingredients:

  • 3 cups (approx. 750g) cooked and mashed sweet potatoes
  • 1 cup (200g) granulated sugar
  • 0.5 tsp (3g) salt
  • 1 tsp (5ml) vanilla extract
  • 2 large eggs, well-beaten
  • 0.5 cup (113g) unsalted butter, melted and cooled
  • 0.25 cup (60ml) whole milk
  • 1 cup (200g) packed light brown sugar
  • 0.33 cup (45g) all-purpose flour
  • 1 cup (125g) chopped pecans
  • 0.33 cup (75g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 180°C. <small>Note: This is the sweet spot for browning the sugar without burning the nuts.</small>
  2. In a large bowl, combine the 750g of mashed sweet potatoes with 200g of granulated sugar and 3g of salt.
  3. Add the 5ml of vanilla extract and the 60ml of whole milk, stirring <strong>until the mixture is uniform and pale orange</strong>.
  4. Whisk in the two beaten eggs and 113g of melted butter. <small>Note: Ensure the butter is cool so it doesn't cook the eggs on contact.</small>
  5. Transfer this mixture into a greased baking dish, smoothing the top with a spatula.
  6. In a separate bowl, mix the 200g of brown sugar, 45g of flour, and 125g of pecans.
  7. Pour the 75g of melted butter over the pecan mixture, tossing <strong>until every nut is coated and the sugar is crumbly</strong>.
  8. Spread the topping evenly over the potato base, making sure to reach the corners.
  9. Bake for 30 minutes <strong>until the topping is bubbling and the edges are golden</strong>.
  10. Let the dish rest for 10 minutes before serving. <small>Note: This allows the praline crust to harden and set.</small>