Sweet Potato Casserole

Instructions

1. 1

   Peel and cube 3 lbs of sweet potatoes. Boil them in salted water until completely tender, about 15–18 minutes. Drain thoroughly and mash the sweet potatoes until very smooth; for an ultra-silky result, pass them through a potato ricer.

2. 2

   Preheat the oven to 350°F (175°C) and stir 4 tablespoons unsalted butter into the hot sweet potato mash until melted. Mix in ⅓ cup whole milk, 2 large eggs, ½ cup granulated sugar, 1 teaspoon pure vanilla extract, ½ teaspoon cinnamon, and ½ teaspoon salt until smooth.

3. 3

   Spread the sweet potato mixture evenly in a greased 9×13 baking dish. To make the pecan streusel topping, work together ¾ cup packed brown sugar, ½ cup all-purpose flour, and 4 tablespoons cold cubed butter with your fingers until crumbly, then mix in 1 cup roughly chopped pecans.

4. 4

   Scatter the streusel evenly over the sweet potato base. Bake at 350°F (175°C) for 30–35 minutes until the topping is golden brown and the casserole is puffed and bubbling at the edges.

5. 5

   Once baked, let the casserole rest for 5 minutes before serving to allow it to set slightly. Serve warm as a delicious side dish.