Sweet Potato Out of This World

Instructions

Cook the sweet potatoes – Place the sweet potato chunks in a large pot and cover with cold water. Bring to a boil and cook until very tender, about 15–20 minutes. Drain well and let cool slightly.
Preheat oven – Preheat oven to 350°F (175°C). Grease a 9×13‑inch baking dish or a 2½‑quart casserole dish.
Make the sweet potato base – Mash the cooked sweet potatoes until smooth. Stir in melted butter, milk, sugar, eggs, vanilla, cinnamon, nutmeg, and salt until well combined. Spread the mixture evenly into the prepared baking dish.
Prepare the topping – In a medium bowl, combine brown sugar and flour. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans.
Assemble and bake – Sprinkle the streusel topping evenly over the sweet potato mixture. Bake for 30–35 minutes, until the topping is golden and the filling is set and bubbling around the edges.
Rest and serve – Let the casserole rest for 10 minutes before serving. Serve warm.

Make ahead – Assemble the casserole (without baking) and refrigerate up to 24 hours. Add 10–15 minutes to the baking time.
Marshmallow twist – For a classic holiday version, omit the streusel and top with mini marshmallows during the last 10 minutes of baking, until golden.
Lighter version – Reduce butter in the base to ¼ cup, use low‑fat milk, and substitute half the sugar with a sugar substitute suitable for baking.
Spice it up – Add a pinch of ground ginger or allspice, or a dash of bourbon to the sweet potato mixture.
Texture – For extra creaminess, use a hand mixer to whip the sweet potato base.
Serving – Pairs beautifully with roasted turkey, ham, or even as a vegetarian main with a side of greens.

Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in a 350°F oven for about 15 minutes or in the microwave.
Freeze unbaked or baked for up to 3 months; thaw overnight in the refrigerator before reheating.