Name: Sweet Potato Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10 servings
Ingredients: 4 pound sweet potatoes (about 5 medium, peeled and cut into 1-inch cubes); ⅓ cup light brown sugar (packed); 4 tablespoon unsalted butter (melted); ½ cup whole milk; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ½ teaspoon kosher salt; 1 cup pecans (chopped); ½ cup light brown sugar (packed); ⅓ cup all-purpose flour; 4 tablespoon unsalted butter (melted); ¼ teaspoon kosher salt

Instructions

Cook the sweet potatoes
Cook the sweet potatoes:
Place 4 pounds cubed sweet potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 12 to 15 minutes, until very tender, then drain well. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
Make the filling
Make the filling:
Mash the sweet potatoes until smooth. Beat in ⅓ cup brown sugar, 4 tablespoons melted butter, ½ cup milk, 2 eggs, 1 teaspoon vanilla, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon kosher salt. Spread in the baking dish.
Make the streusel
Make the streusel:
In a bowl, stir together 1 cup chopped pecans, ½ cup brown sugar, ⅓ cup flour, 4 tablespoons melted butter, and ¼ teaspoon kosher salt until crumbly. Sprinkle evenly over the sweet potatoes.
Bake and serve
Bake and serve:
Bake for 30 to 35 minutes, until the topping is golden and the filling is set at the edges. Let the sweet potato casserole cool for 10 minutes before serving.

Tips

For a marshmallow topping, skip the streusel, bake for 20 minutes, then cover with 3 cups mini marshmallows and bake for 8 to 10 minutes more, until toasted. Roasting the sweet potatoes whole instead of boiling gives a deeper, caramelized flavor. Drain boiled sweet potatoes very well so the filling isn't watery.

Storage

Make ahead: assemble the filling and streusel separately, refrigerate for up to 2 days, then top and bake, adding 10 minutes. Leftovers keep in the refrigerator for up to 4 days.