Ingredients
Scale
- 3 cups cooked and mashed sweet potatoes (about 3 large sweet potatoes)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For the streusel topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped pecans or walnuts (optional, but adds lovely texture)
Substitution tips: For a dairy-free version, swap whole milk with almond or oat milk and use coconut oil instead of butter in the streusel. If you prefer a gluten-free bake, substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
- Peel and cube the sweet potatoes, then boil them in salted water until tender, about 20 minutes. Drain and mash until smooth. This step always reminds me of sitting beside Nonna Rosa, watching her expertly peel potatoes while telling stories of her youth in Sicily.
- In a large mixing bowl, combine the mashed sweet potatoes with granulated sugar, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Whisk well until the mixture is silky and uniform in color.
- Pour the sweet potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- To make the streusel topping: In a medium bowl, mix together the flour, brown sugar, and cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped nuts if using. One of my favorite kitchen memories is teaching Olivia how to crumble butter into flour—her little hands covered in flour and butter, giggling through the mess.
- Sprinkle the streusel evenly over the sweet potato layer, covering it completely.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the sweet potato filling is set but still soft. You’ll know it’s done when the edges bubble slightly and the streusel has a satisfying crunch.
- Allow the bake to cool for about 10 minutes before serving. This resting time lets the flavors meld beautifully and makes it easier to slice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
