Sweet Potato Casserole with Pecan Streusel

Ingredients

• 3 lbs sweet potatoes, peeled and cubed
• 4 tbsp unsalted butter, melted
• 1/3 cup whole milk
• 2 large eggs, beaten
• 1/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine salt
• 1 cup raw pecan halves, roughly chopped
• 1/3 cup all-purpose flour
• 1/3 cup packed brown sugar (for streusel)
• 3 tbsp cold unsalted butter, cubed (for streusel)
• 1/4 tsp ground cinnamon (for streusel)
• pinch of flaky salt (for streusel)

Steps

1. 1

   1. Preheat oven to 350°F. Boil the sweet potatoes in salted water until completely tender, about 15 minutes, then drain thoroughly and let steam dry for 2 minutes.

2. 2

   2. Mash the sweet potatoes until smooth, then stir in the melted butter, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt until fully combined and creamy.

3. 3

   3. Spread the sweet potato mixture evenly into a buttered baking dish, smoothing the top with a spatula.

4. 4

   4. Make the streusel by rubbing the cold butter into the flour, brown sugar, and cinnamon with your fingers until clumpy, then fold in the pecans and flaky salt.

5. 5

   5. Scatter the streusel evenly over the sweet potato layer, pressing it lightly so it adheres in clusters.

6. 6

   6. Bake for 35–40 minutes until the topping is deep golden brown with caramelized edges and the filling is set. Let rest 10 minutes before serving.