Ingredients:

  • 4 lbs sweet potatoes (about 4 large), cooked, peeled, and mashed
  • 1/2 cup (1 stick) unsalted butter, melted (for base)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar (packed)
  • 2 large eggs, lightly beaten
  • 1/4 cup Half-and-Half or whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour (for topping)
  • 1 cup light brown sugar (packed) (for topping)
  • 1/2 cup (1 stick) unsalted butter, melted (for topping)
  • 1 cup chopped pecans, lightly toasted, coarsely chopped

Instructions:

  1. Cook the Potatoes: Peel the sweet potatoes, cut them into rough 1-inch chunks, and boil until fork-tender (about 25–30 minutes). Alternatively, bake them whole for a drier texture, then scoop out the flesh.
  2. Drain and Mash: Drain the potatoes thoroughly and return them to the empty pot or a large bowl. Mash until smooth. Allow them to cool slightly (about 5 minutes).
  3. Preheat Oven and Prep Dish: Preheat the oven to 350°F (175°C). Grease the 9x13 inch baking dish.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk together the melted butter (1/2 cup), both sugars, milk/half-and-half, vanilla extract, cinnamon, nutmeg, and salt.
  5. Add Eggs: Lightly beat the two eggs, then slowly whisk them into the butter/sugar mixture to temper them slightly.
  6. Mix the Base: Pour the combined wet mixture over the mashed sweet potatoes. Stir gently until completely combined and smooth. Do not overmix.
  7. Transfer: Pour the sweet potato mixture evenly into the prepared baking dish.
  8. Combine Dry Topping: In a separate bowl, combine the flour and 1 cup of brown sugar for the topping. Mix well.
  9. Add Wet Ingredients to Topping: Pour the remaining 1/2 cup of melted butter over the dry streusel ingredients. Stir vigorously with a fork until the mixture resembles coarse, wet crumbs.
  10. Fold in Pecans: Stir the chopped, toasted pecans into the streusel mixture.
  11. Top the Casserole: Sprinkle the streusel topping evenly over the sweet potato base, ensuring full coverage.
  12. Bake: Bake for 30–35 minutes, or until the casserole is set (jiggles slightly in the center) and the streusel is golden brown and crispy.
  13. Cool and Serve: Allow the casserole to cool for at least 10–15 minutes before serving to help it firm up.