Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 1/3 cup packed brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup pecans, finely chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/3 cup unsalted butter, melted

Instructions:

  1. Boil the cubed sweet potatoes in water until fork-tender, then drain them thoroughly.
  2. Using a hand mixer, whip the drained potatoes with 1/2 cup softened butter, 1/2 cup whole milk, 1/3 cup packed brown sugar, 1 tsp vanilla extract, and 1/2 tsp salt until the mixture is completely smooth and velvety.
  3. Spread the potato mixture evenly into a 9x13 inch baking dish.
  4. In a separate bowl, combine 1 cup finely chopped pecans, 1/2 cup all-purpose flour, and 1/2 cup packed brown sugar.
  5. Pour in 1/3 cup melted butter and stir until a crumbly, wet-sand texture forms.
  6. Sprinkle the pecan streusel mixture generously over the potato layer, covering the entire surface.
  7. Place the dish in a preheated oven and bake until the edges are bubbling and the pecan topping has turned a deep mahogany-brown.
  8. Remove from the oven and let the dish rest for 10 minutes before serving to allow the filling to set.