Ingredients
Scale
- 4 lbs sweet potatoes (peeled and cubed)
- 1/2 cup unsalted butter (melted)
- 1/2 cup whole milk
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/3 cup all-purpose flour
- 1/4 cup melted butter (for topping)
- 1/2 cup brown sugar (for topping)
Instructions
- Place your peeled and cubed sweet potatoes into a large pot of water. Bring the water to a boil and cook the potatoes for about 15 to 20 minutes until they are fork-tender. Drain the water completely and return the potatoes to the pot. Use a potato masher or an electric hand mixer to blend them until they reach a smooth, creamy consistency.
- Add the 1/2 cup of melted butter, milk, brown sugar, eggs, vanilla extract, and salt to the mashed sweet potatoes. Whisk everything together until the mixture is uniform and light. The eggs are crucial here as they help the casserole set and provide a fluffy texture once baked.
- In a medium bowl, combine the chopped pecans, all-purpose flour, 1/2 cup of brown sugar, and 1/4 cup of melted butter. Stir these ingredients until they form a crumbly, sandy texture. This topping will caramelize in the oven and create a delicious contrast to the soft potatoes underneath.
- Grease a large 9×13 inch baking dish. Spread the sweet potato mixture evenly across the bottom. Sprinkle the pecan streusel topping over the entire surface. If you are making this ahead of time, cover it with foil and refrigerate now. If cooking immediately, bake at 350°F (175°C) for 35 to 40 minutes until the topping is golden brown and the edges are bubbling.
- Cook Time: 60 minutes