Cooking Instructions

• Place the sweet potatoes in a large pot. Add enough water to the pot to cover the potatoes a little more than half way. Bring the water to a boil and then turn the heat to a medium simmer. Cover and simmer until they feel tender when poked with a fork. It may take 20-40 minutes to cook your sweet potatoes depending on the size of the potatoes, but you don't want them to be mushy.
• Drain water and place sweet potatoes on a plate or cutting board to cool down. Once they are cool enough to handle, peel and discard the skin from the potatoes and place potatoes in a large mixing bowl.
• Add eggs, evaporated milk, vanilla, sugar, salt, and butter and mash everything together until smooth. I start with a potato masher, and then use an electric mixer on low speed, for about 45 seconds, to get the mixture smooth.
• Pour mixture into a lightly greased casserole dish. Anything around the size of an 8x11'', 9x13'' or even a deep dish 10'' pie pan will work.
• Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture.
• Bake at 350 degrees F for 35-40 minutes.
• Store leftovers in the refrigerator for 4-5 days.