Sweet Potato Casserole

Creamy whipped sweet potatoes with a crunchy brown sugar pecan streusel topping. The dish that vanishes first at Thanksgiving -- every year, without fail.

Ingredients

• 3 lbs sweet potatoes (about 4 large)
• 4 tbsp unsalted butter, softened
• ⅓ cup brown sugar
• 2 eggs, beaten
• ½ cup milk or heavy cream
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• For the Streusel:
• ¾ cup pecans, roughly chopped
• ⅓ cup all-purpose flour
• ⅓ cup brown sugar
• 3 tbsp cold butter, cubed
• ¼ tsp cinnamon
• Pinch of salt

Instructions

1. 1

   Cook sweet potatoes: Bake whole sweet potatoes at 400°F for 45-55 minutes until completely soft. Alternatively, cube and boil for 20 minutes. Let cool, then scoop flesh out.

2. 2

   Make the base: Mash hot sweet potato flesh until smooth. Beat in butter, brown sugar, eggs, milk, vanilla, cinnamon, and nutmeg until creamy. Season with salt.

3. 3

   Make streusel: Use your fingers to combine pecans, flour, brown sugar, cold butter, cinnamon, and salt until it resembles rough crumbles with some pea-sized butter bits.

4. 4

   Assemble: Spread sweet potato mixture evenly into a greased 9x13 baking dish. Scatter streusel evenly over the top.

5. 5

   Bake: Bake at 350°F for 30-35 minutes until streusel is golden brown and topping is crisp. Rest 10 minutes before serving.