4 large sweet potatoes
½ cup sugar
1/2 cup butter, melted
1 tbsp vanilla extract
1 tsp kosher salt
2 large eggs
Topping
½ cup flour
1 cup packed brown sugar
½ cup butter, melted
1 cup chopped pecans
Preheat oven to 425º
Prick the sweet potatoes all over with a fork and bake for 30 minutes. Turn the potatoes and bake for another 30 minutes. A fork should easily penetrate the skin and the potato should feel soft. Remove from the oven and let cool to the touch.
Reduce the oven temperature to 375º.
Butter a 2qt casserole dish and set aside.
Scoop the insides of the potato into a large bowl and add the sugar, salt vanilla, eggs and melted butter. Beat with an electric mixer for about 4 minutes or until fluffy.
Pour the sweet potato mixture into the prepared casserole and bake for 25 minutes.
In a small bowl mix the topping ingredients until crumbs form.
Sprinkle the sweet potatoes with the topping and bake for an additional 15 minutes.
