Yield: approximately 4 servings
4 cups peeled, cooked, mashed sweet potatoes (about 2½ pounds raw sweet potatoes)
1/3 cup evaporated milk
1/3 cup sugar
1/3 cup plus 1 tablespoon all-purpose flour, divided
1½ teaspoons orange zest, divided
¼ teaspoon ground cinnamon
1/8 teaspoon ground allspice
¼ teaspoon salt, divided
2 large eggs
½ cup firmly packed dark brown sugar
1/3 cup butter, diced
¾ cup pecan pieces
1. Preheat oven to 350°. Spray a shallow 1½-quart baking dish with nonstick cooking spray.
2. In a large bowl, combine sweet potatoes, milk, sugar, 1 tablespoon flour, ½ teaspoon orange zest, cinnamon, allspice, 1/8 teaspoon salt, and eggs; stir well with a whisk. Pour sweet potato mixture into prepared baking dish.
3. In a medium bowl, combine brown sugar, remaining 1/3 cup flour, remaining 1 teaspoon orange zest, and remaining 1/8 teaspoon salt. Using a fork, cut in butter. Stir in pecans. Sprinkle over sweet potato mixture.
4. Bake until pecan topping is browned, about 45 minutes.