3 medium sweet potatoes

1/4 cup softened butter

1/4 cup light brown sugar

1/4 cup milk

1 egg

1/2 teaspoon vanilla extract

For the topping:

1/4 cup light brown sugar

1/4 cup chopped pecans

1 tablespoon all-purpose flour

1 tablespoon softened butter

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Rinse the sweet potatoes and place them in a pot with water covering by about 1 inch. Bring to a boil, reduce heat, and simmer for 40–45 minutes until very tender.
Remove sweet potatoes and let them cool enough to handle. Slice open to speed cooling.
Preheat oven to 350°F and butter a baking dish.
Peel the sweet potatoes, mash them in a bowl, then add butter, brown sugar, milk, egg, and vanilla.
Beat the mixture with an electric mixer at medium speed until smooth.
Spread evenly into the buttered baking dish.
In a small bowl, combine brown sugar, pecans, flour, and butter. Mix with a fork until crumbly.
Sprinkle topping evenly over the sweet potato mixture.
Bake for 30 minutes at 350°F until golden and bubbly.

Swap pecans with walnuts, almonds, or shredded coconut for variety.

Add mini marshmallows on top for a sweeter version.

Prepare the base ahead and store the topping separately to assemble later.

Store leftovers in the fridge up to 4 days or freeze up to 3 months.

Bake uncovered to keep the topping crunchy.