Ingredients:

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

Instructions:

  1. Boil or steam the sweet potatoes until tender. Drain well.
  2. In a large bowl, mash the cooked sweet potatoes with softened butter, granulated sugar, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
  3. In a separate bowl, combine flour, brown sugar, and chopped pecans. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Spread the sweet potato mixture evenly in the prepared baking dish. Sprinkle the pecan streusel topping evenly over the sweet potato layer.
  5. 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 filling is heated through.
  6. Let cool slightly before serving.