I replaced the regular brown sugar with a substitute of half brown sugar and half Splenda® artificial sweetener. The sweet potatoes have a lot of sugar on their own.
- 4 cups sweet potato, peeled and cut into 1/2″ cubes (about 2 large sweet potatoes)
- 1/2 cup sugar, sweetener, syrup or honey
- 2 eggs, beaten
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) butter, softened
- 1/2 cup low-fat milk
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar or substitute
- 1/3 cup all-purpose flour
- 3 tablespoons softened butter
- 1/2 cup chopped pecans or walnuts
- Preheat oven to 325ºF (165 C). Grease a 9 x 13 baking dish (Pyrex is best).
- Place sweet potatoes into a 4 or 5-quart saucepan and add enough water to cover. Cook over medium-high heat until tender, about 20 minutes.
- Drain and mash sweet potatoes.
- In a large bowl, mix together sweet potatoes, sugar, eggs, butter, milk and vanilla until the mixture is smooth. Transfer to the baking dish.
- In another bowl, medium-sized, mix the brown sugar and flour. Cut in the softened butter until the mixture is coarse, a little heavier than cornmeal. Stir in the chopped nuts. Sprinkle the mixture evenly over the sweet potato mixture.
- Bake for 30 minutes or until the topping is lightly brown. Allow sitting for at least five minutes before serving.