Using a mixer, whip together your cooked sweet potatoes, sugar, vanilla, milk, 1/2 cup butter and eggs until they are light and fluffy.
Pour into a lightly greased 2.5 quart baking dish.
In a medium mixing bowl, mix together your remaining butter, brown sugar, flour and nuts until crumbly.
Sprinkle your brown sugar mixture evenly across the top.
Bake for 25-35 minutes at 350, rotating your baking dish halfway through baking if your oven does not cook evenly, until the edges of the topping are bubbly.
Let it cool for 15-20 minutes (until the topping has cooled enough to crisp up) before serving.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All ovens cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own oven and time adjusted as needed.