The BEST Mashed Sweet Potatoes

Peel and roughly chop sweet potatoes. Boil them in a pot of water until soft (about 10-15 minutes). Remove from heat and drain the potatoes.

Combine sweet potatoes, sugar, salt, vanilla, eggs, cream and butter in a large bowl. Beat thoroughly with a hand mixer for about 3-4 minutes until fluffy.

Pour into an oven-safe dish (2-3 quart size). At this point you can bake for 25 minutes at 375 F or you can refrigerate it up to two days and bake when needed.

Here is what I do. I bake for 25 minutes, let it cool a bit and refrigerate overnight. On the day that I need them I remove them from the fridge and set them on the counter to warm up a bit while the oven is preheating and while I mix the topping. Or after the first 25 minutes of baking you can just put the topping on and finish baking it right away.

For the topping: In a small bowl, mix melted butter, brown sugar and flour with a fork. Sprinkle over potato mixture and bake at 375 F for 10-15 minutes or until the topping looks crusty.