Ingredients
3lbssweet potatoes,(about 3 large), peeled and cut into 1 inch chunks
¼cupunsalted butter,(½ stick), melted
¾tspsalt
½cuplight brown sugar,packed
⅛tspground nutmeg
2largeeggs,lightly beaten
¼cupunsalted butter,(½ stick)
1cuplight brown sugar,packed
⅓cupflour
1tspground cinnamon
1cuppecans,coarsely chopped
Preparation
Preheat the oven to 350 degrees F and set an oven rack in the middle position.
Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook for 20 to 25 minutes until soft and very tender. Drain and let cool.
Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy.
Stir in the chopped nuts and set aside.
In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth.
Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. Set aside.
Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned.
Let cool slightly before serving.
