• For the Mashed Sweet Potatoes:
  • 4 large sweet potatoes
  • ½ cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • For the streusel topping:
  • 1 cup light brown sugar, packed
  • ½ cup all-purpose flour
  • 1 cup chopped pecans
  • ½ cup unsalted butter, melted


Cook sweet potatoes in any way you like until they are soft. See below.

Turn oven on to 375 degrees F. Use nonstick spray to coat a 2-quart baking dish (I use coconut oil spray). Set aside.

Mix cooked sweet potatoes, sugar, salt, vanilla, eggs, and melted butter in a large bowl. Use an electric mixer for about 4–5 minutes, or until the mixture is smooth and fluffy.

Pour into the dish you’ve made. Bake for 25 minutes.

While the cake is baking, mix brown sugar, flour, pecans, and melted butter in a small bowl to make the streusel topping. Mix with a fork, then put to the side.

Sprinkle streusel on the baked sweet potato mixture and put it back in the oven for 10 to 15 minutes, or until the crumble is lightly browned. Cover with foil and serve in 30 minutes, or serve right away.


You can cook the sweet potatoes in any way you like. Bake for an hour in an oven set to 400°F. Or poke with a fork and cook in the microwave for 15 minutes (or more depending on size). Or, you can peel them and boil them for 30 minutes.

Enjoy !

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