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Prep/Cooking Time: Prep: 45 minutes / Bake: 25 minutes


1-1/2 pounds sweet potatoes
1/2 cup granulated sugar
1/2 cup milk
1 beaten egg
3 tablespoons butter, cubed
1 teaspoon vanilla
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons butter
1/2 cup pecan pieces
Pecan halves (optional)


Scrub and peel sweet potatoes. Cut off and discard woody portions and ends. Cut potatoes into cubes. Cook, covered, in a small amount of boiling water for 25 to 35 minutes or until tender. Drain.

Combine hot sweet potatoes, granulated sugar, milk, egg, the 3 tablespoons butter, and vanilla. With a wooden spoon, stir to break up potatoes but not completely mash them. Put mixture into a greased 2-quart square baking dish.

Combine brown sugar and flour; cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecan pieces and sprinkle crumb mixture on top of potatoes. Bake, uncovered, in a 350 degree F oven about 25 minutes or until set. Garnish with pecan halves, if desired.

Makes 8 side-dish servings.