Preparation Steps

• Preheat oven to 375°F (190°C).
• Wash the sweet potatoes and prick them several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a knife.
• Let the sweet potatoes cool slightly, then peel them and mash the flesh in a large bowl. You should have about 4 cups of mashed sweet potato.
• Add the milk, melted butter, granulated sugar, salt, cinnamon, and nutmeg to the mashed sweet potatoes. Mix until well combined and smooth.
• In a separate bowl, combine the flour, brown sugar, and chopped pecans for the topping. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
• Pour the sweet potato mixture into a 9x13 inch baking dish. Sprinkle the pecan topping evenly over the sweet potato mixture.
• Bake for 25-30 minutes, or until the topping is golden brown and the filling is heated through.
• Let stand for 5-10 minutes before serving.