Ingredients:

  • 3 lbs Sweet Potatoes (cooked, peeled, and mashed)
  • 1/2 cup Unsalted Butter, melted (for filling)
  • 2 Large Eggs, lightly beaten
  • 1/2 cup Granulated Sugar
  • 1/4 cup Whole Milk or Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
  • 1 cup Light Brown Sugar, packed (for topping)
  • 1/3 cup All-Purpose Flour
  • 1/2 cup Cold Unsalted Butter, cubed (for topping)
  • 1 cup Chopped Pecans (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Ensure you have 3 cups of warm, mashed sweet potatoes ready.
  2. In a large bowl, combine the warm sweet potato mash, 1/2 cup melted butter, beaten eggs, granulated sugar, milk, vanilla extract, cinnamon, nutmeg, and salt. Beat until the mixture is completely smooth and creamy.
  3. Pour the sweet potato mixture evenly into the prepared baking dish and smooth the top.
  4. Prepare the topping: In a separate medium bowl, whisk together the brown sugar and flour. Cut in the 1/2 cup of cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  5. Stir the chopped pecans into the crumb mixture. Sprinkle this pecan crunch topping evenly over the sweet potato filling.
  6. Bake for 30 to 35 minutes, or until the topping is deeply golden brown and the filling underneath is bubbling slightly around the edges.
  7. Allow the Sweet Potato Casserole to rest for 5–10 minutes before slicing and serving to allow the filling to set.