Ingredients:

  • 3 lbs (1.36 kg) sweet potatoes, peeled and cubed
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (60ml) bourbon (optional)
  • 1/4 cup (60ml) milk (whole or 2%)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (57g) chopped pecans
  • 1/2 cup (113g) unsalted butter, cold and cubed

Instructions:

  1. Boil or steam sweet potatoes until fork-tender. Drain well.
  2. Mash cooked sweet potatoes until smooth. Add butter, brown sugar, bourbon (if using), milk, spices, salt, and pepper. Mix until well combined and creamy.
  3. In a separate bowl, combine flour, brown sugar, and pecans. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Spread the sweet potato mixture evenly into the baking dish. Sprinkle the pecan streusel topping evenly over the sweet potato filling.
  5. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the topping is golden brown and the filling is heated through. Let stand for 10 minutes before serving.