- 2 pounds sweet potatoes, scrubbed
- Salt
- Vegetable oil spray, for misting the baking dish
- 1 cup granulated sugar
- 8 tablespoons (1 stick) butter, melted
- 1/3 cup milk
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest, or ½ teaspoon ground cinnamon (optional)
- ¾ cup finely chopped pecans
- ¾ packed cup light brown sugar
- ¼ cup all purpose flour
- 3 tablespoons butter, melted
- Prepare the sweet potatoes: Peel and quarter the sweet potatoes. Place them in a saucepan, add cold water to cover and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat, cover the pan, and let simmer until the potatoes are tender, 20 to 25 minutes. Drain the potatoes, then mash them with a potato masher.
- Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9-inch glass or ceramic baking dish with vegetable oil spray and set the dish aside.
- Place the mashed sweet potatoes, granulated sugar, 8 tablespoons of melted butter, milk, eggs, vanilla, and either orange zest or cinnamon, if desired, in a large mixing bowl. Beat with an electric mixer on medium-low speed until just combined, about 2 minutes. Spoon the sweet potato mixture into the prepared baking dish and smooth the top with a spoon or spatula.
- Make the pecan crunch topping: Place the pecans, brown sugar, flour, and 3 tablespoons of melted butter in a small bowl and stir with a fork to combine. Scatter the pecan mixture evenly over the top of the sweet potatoes.
- Bake the sweet potatoes until the pecan topping begins to brown and the potatoes are bubbly, 25 to 30 minutes.