Ingredients
Scale
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- 1/2 cup granulated sugar (you can substitute with coconut sugar for a richer flavor)
- 1/2 cup whole milk (or almond milk for a dairy-free option)
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional but adds warmth)
- 1/4 teaspoon salt
- For the topping:
- 1 cup pecans, chopped (feel free to use walnuts or almonds)
- 1/2 cup light brown sugar, packed
- 1/4 cup all-purpose flour (or gluten-free flour blend)
- 1/4 cup unsalted butter, cold and cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer until tender, about 20 minutes. You’ll know they’re ready when a fork slides in easily.
- Drain the sweet potatoes thoroughly and transfer them to a large mixing bowl. While still warm, mash the sweet potatoes until smooth. I like to leave a few small lumps for texture, just like Nonna Rosa taught me!
- Add the sugar, milk, eggs, melted butter, vanilla extract, cinnamon (if using), and salt to the mashed potatoes. Stir everything together until well combined and creamy.
- Pour the sweet potato mixture into your prepared baking dish, smoothing the top with a spatula.
- For the topping, combine the chopped pecans, brown sugar, and flour in a small bowl. Add the cold butter pieces, and using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs with some larger pea-sized bits.
- Sprinkle the topping evenly over the sweet potato layer, covering it completely to ensure a crunchy finish.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and crisp and the casserole is bubbling around the edges.
- Remove from the oven and let it cool for about 10 minutes before serving. This allows the casserole to set and makes it easier to scoop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
