Mashed sweet potatoes, nuts, and sugar—who doesn’t love that?! This is a make-ahead and cook-it-when-you-get-home kind of dish. We like to serve this with turkey or chicken, but it really goes with everything.
3 large eggs
1 cup granulated sugar
1 teaspoon pure vanilla extract
Pinch of salt
½ teaspoon black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
3 cups mashed cooked sweet potatoes (about 4 medium)
1 cup packed light brown sugar
¾ cup chopped pecans
⅓ cup cup self-rising flour (I use White Lily)
1. Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish.
2. Using an electric mixer, beat together the eggs, granulated sugar, and vanilla. Add the salt, pepper, and 4 tablespoons of the butter and beat until smooth and fluffy. Fold in the mashed sweet potatoes.
3. Spread the mixture in the prepared baking dish and bake, uncovered, until firm, about 30 minutes.
4. Meanwhile, in a medium bowl, mix together the brown sugar, pecans, flour, and remaining 4 tablespoons butter with a fork until crumbly.
5. Remove the baking dish from the oven, sprinkle the topping over the sweet potatoes, and return the dish to the oven until browned and bubbling, 10 to 15 minutes longer.

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