Ingredients:

  • 3 lbs (1.36 kg) sweet potatoes, peeled and cubed
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (120ml) milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup (100g) all-purpose flour
  • ½ cup (100g) packed light brown sugar
  • ⅓ cup (67g) unsalted butter, cold and cubed
  • ½ cup (50g) chopped pecans (or walnuts)

Instructions:

  1. Place the cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender when pierced with a fork (about 15-20 minutes). Drain well.
  2. While the potatoes are still warm, mash them with the softened butter, sugar, milk, vanilla extract, cinnamon, nutmeg, and salt until smooth and creamy. You can use a potato masher or an electric mixer for a smoother texture.
  3. In a medium bowl, combine the flour and brown sugar. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  4. Pour the sweet potato mixture into the prepared baking dish. Sprinkle the streusel topping evenly over the sweet potato layer.
  5. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the topping is golden brown and the sweet potato mixture is heated through.
  6. Let the casserole cool for a few minutes before serving.