Ingredients
Method
- Put the sweet potatoes in a large pot, cover with cold water and add a good pinch of salt. Bring to a boil, then simmer for about 15 minutes, until very tender. Drain well.
- Preheat the oven to 350°F (175°C). Butter a 2 1/2 to 3-quart baking dish; a 9x13-inch dish works well.
- Mash the sweet potatoes in a large bowl until smooth. Stir in the melted butter, brown sugar, milk, vanilla, cinnamon and salt. Let the mixture cool for 5 minutes so it does not cook the eggs, then beat in the eggs until fully combined.
- Spread the sweet potato mixture evenly in the prepared dish.
- Make the streusel. In a medium bowl, stir together the pecans, brown sugar, flour, cinnamon and salt. Pour in the melted butter and stir until the mixture forms moist clumps. Scatter it evenly over the sweet potatoes.
- Bake for 30 to 35 minutes, until the topping is golden and the edges are puffed. Let the casserole rest for 10 minutes before serving.
Notes
Make ahead: spread the sweet potato mixture in the dish and mix the streusel separately. Cover both and refrigerate for up to 2 days. Add the topping just before baking and allow about 10 extra minutes in the oven.
Roasting instead of boiling: for a deeper flavor, prick whole sweet potatoes with a fork and roast at 400°F (200°C) for 45 to 60 minutes until soft, then scoop out the flesh.
To make it vegan: use vegan butter and plant-based milk, and replace the eggs with 2 tablespoons of cornstarch whisked into the milk. Gluten-free: use a gluten-free flour blend or almond flour in the streusel.