Ingredients:

  • 3 pounds sweet potatoes, peeled and cubed (approx. 1.36 kg)
  • ½ cup unsalted butter, melted (113g)
  • ½ cup packed light brown sugar (100g)
  • ½ cup whole milk (120 ml)
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract (5 ml)
  • ½ teaspoon ground cinnamon (2.5 ml)
  • ¼ teaspoon ground nutmeg (1.25 ml)
  • ¼ teaspoon salt (1.5 g)
  • ½ cup all-purpose flour (60g)
  • ¼ cup unsalted butter, cold and cubed (57g)
  • ½ cup chopped pecans (50g)

Instructions:

  1. Peel and cube the sweet potatoes.
  2. Place the sweet potatoes in a large pot of salted water and boil until fork-tender (about 15-20 minutes).
  3. In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the pecans.
  4. Drain the sweet potatoes well and return them to the pot. Mash them thoroughly using a potato masher or electric mixer.
  5. Add the melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix well until smooth and creamy.
  6. Pour the sweet potato mixture into the prepared baking dish.
  7. Sprinkle the pecan streusel evenly over the sweet potato mixture.
  8. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the topping is golden brown and the sweet potato mixture is bubbly.
  9. Let the casserole cool for a few minutes before serving.