SWEET POTATO CASSEROLE
WITH PECAN STREUSEL TOPPING
|2 ½||pounds sweet potatoes, peeled and cut into cubes|
|4||tablespoons butter, softened|
|½||cup whole milk|
|½||cup packed brown sugar|
|½||teaspoon ground nutmeg|
|¼||teaspoon vanilla extract|
|1||teaspoon kosher salt|
|½||cup all-purpose flour|
|4||tablespoons butter, melted|
|½||cup pecans, chopped|
|¼||cup packed brown sugar|
|½||teaspoon kosher salt|
- Prep. Time: 15 Minutes
- Cook Time: 25 Minutes
- Serves: 8
Preheat oven to 350ºF. Grease a medium baking dish with cooking spray. Place sweet potatoes in a large pot and cover with water. Bring to a boil then reduce heat. Simmer until sweet potatoes are fork tender, about 15 minutes. Drain and let cool slightly. Transfer to a large bowl.
Add butter to sweet potatoes and mash. Add milk, brown sugar, eggs, nutmeg, salt, and vanilla. Stir until smooth. Transfer to prepared baking dish.
In a medium bowl, add topping ingredients and mix until combined.
Sprinkle the topping over the sweet potatoes and bake for 25 minutes until warm and golden. Serve warm.