Ingredients

• 4-5 large sweet potatoes
• 3 large eggs
• 1/3 cup of whole milk
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted

Topping:

• 3 Tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 cup light brown sugar
• 1 cup pecans, chopped
• Honey to taste

Directions

Place the sweet potatoes in a large pot. Add enough water to cover the potatoes a little more than half way, at least 3-4 inches of water.

Bring the water to a boil and then turn the heat to a medium simmer. Simmer until potatoes are fork tender. It may take 20-40 minutes to cook your sweet potatoes depending on the size of the potatoes. Check frequently to make sure they are not mushy!

Drain water and place sweet potatoes on a plate or cutting board to cool down. Once they have cooled off enough to hold, peel the skin from the potatoes and place them in a large mixing bowl.

Add eggs, milk, vanilla, sugar, salt, and butter and mash everything together until smooth. We start with a potato masher, and then use an electric mixer on low speed, for about 45 seconds, to get the mixture really smooth.

Pour mixture into a lightly-greased casserole dish. Anything around the sizes 8x11", 9x13", or even a deep dish 10" pie pan would work great!

For the topping:

Add flour, brown sugar and pecans to a mixing bowl.

Add butter and cut in with a fork or pastry blender until well-combined.

Sprinkle topping over sweet potato mixture.

Bake at 350 degrees F for 35-40 minutes.

Let cool for 10 mins, then drizzle honey to your taste.