Ingredients
- 3 medium sweet potatoes (about 3 cups of mashed sweet potatoes)
- 1/2 cup of half-n-half
- 1/4-1/2 cup white sugar
- 1/4-1/2 cup light brown sugar
- 1-2 teaspoon of cinnamon
- few pinches of ground cloves
- few pinches of ground ginger
- few pinches of ground nutmeg (optional)
- 1-2 teaspoons of vanilla extract
- 1-2 Tablespoons all-purpose flour
- 1/2 cup butter, melted
- 2 eggs, beaten
- TOPPING
- 1/2 cup all-purpose flour
- 1 cup of chopped pecans
- 1 cup light brown sugar, packed
- few dashes of cinnamon
- 5 Tablespoon butter melted
Instructions
Step 1
Punch a few holes in the sweet potatoes with a fork.
Step 2
Bake for 1 hour or until fork-tender.
Step 3
Remove from oven and let cool. Turn the oven down to 350 degrees.
Step 4
Slice the sweet potatoes and use a spoon to scrape the tender insides into a large bowl.
Step 5
Mash the potatoes up with a potato masher to break up and large pieces.
Step 6
Add in the half-n-half
Step 7
Mix the sweet potato mixture thoroughly until creamy.
Step 8
Add in the brown sugar and white sugar
Step 9
Add in the cinnamon, cloves, ginger & nutmeg
Step 10
Add in the melted butter.
Step 11
Add in the flour to thicken if needed. Mix well.
Step 12
Taste the mixture to make sure it taste good and sweet (but not to sweet since we still have that yummy sweet topping to add to it. Add in more spices to suit your taste buds if needed.)
Step 13
Add in the eggs and mix well.
Step 14
Spoon the mixture evenly into a 9X9 inch pan. Set aside.
Step 15
In medium bowl, add in all of the topping ingredients. Stir until crumbly.
Step 16
Spoon the topping mixture evenly on top of the sweet potato mixture.
Step 17
Bake in 350 degree oven for 30 minutes.
