Ingredients
Scale
- 4 lbs Sweet potatoes (about 5 large potatoes)
- 1/2 cup Unsalted butter, melted
- 1/2 cup Whole milk
- 1/2 cup Light brown sugar, packed
- 2 Large eggs
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- For the Topping:
- 1 cup Pecans, chopped
- 1/2 cup All-purpose flour
- 1/2 cup Light brown sugar
- 1/4 cup Cold unsalted butter, cubed
Instructions
- Step 1: Prepare the Sweet Potatoes
Peel the sweet potatoes and cut them into uniform 1-inch cubes. Place the cubes in a large pot and cover them with water. Bring the water to a boil over medium-high heat. Cook the potatoes for 15 to 20 minutes, or until they are fork-tender. Drain the water thoroughly and transfer the potatoes to a large mixing bowl. Mash them until smooth using a potato masher or an electric hand mixer. - Step 2: Combine the Filling Ingredients
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. To the bowl of mashed potatoes, add the melted butter, milk, brown sugar, eggs, vanilla extract, and salt. Whisk or beat the mixture until it is light, fluffy, and well combined. Pour the potato mixture into the prepared baking dish and spread it into an even layer using a spatula. - Step 3: Create the Pecan Streusel Topping
In a medium bowl, combine the chopped pecans, flour, and brown sugar. Add the cold, cubed butter to the mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the top of the sweet potato base, ensuring full coverage from edge to edge. - Step 4: Bake and Serve
Place the baking dish in the center rack of the oven. Bake for 30 to 35 minutes until the topping is golden brown and the potato filling is set. If the pecans begin to brown too quickly, tent the dish loosely with aluminum foil. Remove from the oven and let it rest for 5 to 10 minutes before serving to allow the casserole to firm up slightly.
- Cook Time: 60 minutes