Ingredients:

  • 3 cups mashed sweet potatoes (approx. 3 large potatoes)
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, lightly beaten
  • 1/4 cup (60ml) whole or 2% milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup (113g) chilled unsalted butter, cut into small cubes
  • 1 cup roughly chopped pecans

Instructions:

  1. Preheat oven to 375°F (190°C). If starting with raw potatoes, bake or boil until fork-tender. Peel and mash thoroughly until smooth; measure out 3 cups.
  2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the milk and vanilla extract.
  4. Add the mashed sweet potatoes, cinnamon, nutmeg, and salt to the wet mixture. Beat on medium speed until just combined and creamy. Spread the mixture evenly into a prepared 9x13 inch baking dish.
  5. For the topping: In a separate bowl, whisk together the brown sugar and flour. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  6. Gently stir in the chopped pecans into the streusel mixture.
  7. Sprinkle the pecan streusel topping evenly over the sweet potato filling. Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
  8. Allow the casserole to cool for 10–15 minutes before serving to allow the structure to set.