Ingredients
For the Sweet Potato Filling:
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4 cups mashed sweet potatoes (about 4–5 medium sweet potatoes)
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½ cup granulated sugar
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¼ cup unsalted butter, melted
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½ cup milk (or heavy cream for richer flavor)
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2 large eggs
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1 teaspoon vanilla extract
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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Pinch of salt
For the Topping:
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½ cup all-purpose flour
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½ cup brown sugar, packed
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¼ cup unsalted butter, melted
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1 cup chopped pecans (optional for nutty crunch)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Prepare the Sweet Potatoes
Peel and cube sweet potatoes. Boil in water until fork-tender, about 15–20 minutes. Drain well and mash until smooth.
Step 3: Make the Filling
In a large bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mix until creamy and uniform.
Step 4: Transfer to Baking Dish
Spread the sweet potato mixture evenly into the prepared baking dish. Smooth the top with a spatula.
Step 5: Prepare the Topping
In a separate bowl, mix flour, brown sugar, and melted butter until crumbly. Stir in chopped pecans if using. Sprinkle the topping evenly over the sweet potato layer.
Step 6: Bake
Bake in the preheated oven for 30–35 minutes, or until the topping is golden brown and the casserole is heated through. Serve warm.