Ingredients:

  • 3 pounds sweet potatoes, peeled and cubed
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup whole milk or heavy cream
  • Pinch of salt
  • 1 cup pecan halves, chopped roughly
  • ½ cup brown sugar, packed
  • ⅓ cup all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • ¼ teaspoon salt

Instructions:

  1. Place peeled and cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until tender when pierced with a fork, about 15-20 minutes. Drain and let cool slightly.
  2. Mash the cooked sweet potatoes until smooth using a potato masher or mixer. Mix in softened butter, sugar, eggs, vanilla, cinnamon, nutmeg, milk (or cream), and a pinch of salt until creamy and well combined.
  3. Preheat oven to 350°F (175°C).
  4. In a bowl, combine chopped pecans, brown sugar, flour, melted butter, and salt. Mix until crumbly.
  5. Spread sweet potato mixture evenly into the prepared baking dish. Sprinkle the pecan topping evenly over the sweet potato layer.
  6. Bake uncovered for 30-35 minutes or until the topping is golden brown and crispy.
  7. Let the casserole cool for 5-10 minutes before serving to allow it to set.