- 5 sweet potatoes, sliced, or more to taste
- 1 cup white sugar
- 1/2 cup melted butter
- 1/4 cup milk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- Topping:
- 1 cup finely chopped pecans
- 1 cup brown sugar
- 1/2 cup melted butter
- 1/2 cup all-purpose flour
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and immediately peel sweet potatoes; transfer to a large bowl and mash.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir white sugar, 1/2 cup melted butter, milk, eggs, and vanilla extract into mashed sweet potatoes; pour into a 9×13-inch baking dish.
- Mix pecans, brown sugar, 1/2 cup melted butter, and flour together in a bowl. Sprinkle pecan mixture over sweet potato mixture. Cover baking dish with aluminum foil.
- Bake in the preheated oven until cooked through, 25 to 35 minutes. Remove aluminum foil and continue baking until pecans are lightly browned, about 5 more minutes.