Sweet potato casserole with pecan crumble

Ingredients

• 4 lb sweet potatoes, peeled and cut into 2-inch chunks
• 10 tbsp butter, melted, divided, plus more for the dish
• 3/4 cup brown sugar, divided
• 1/2 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup chopped pecans
• 1/3 cup all-purpose flour

Steps

1. Heat the oven to 350 °F.
2. Boil the sweet potatoes in water for 15 to 18 minutes, until tender enough to mash. Drain well.
3. Mash the sweet potatoes with 6 tbsp of the butter, 1/4 cup of the brown sugar, the milk, eggs, vanilla, cinnamon and salt until smooth.
4. Spread the sweet potatoes in a buttered 9x13-inch baking dish.
5. Rub the pecans, flour, the rest of the brown sugar and the rest of the butter together with your fingers until crumbly. Scatter it over the top.
6. Bake for 30 to 35 minutes, until the topping is golden and the center reaches 165 °F.

Make ahead: Assemble it up to 1 day ahead without the topping and refrigerate it. The day you serve it, add the topping and bake, allowing 10 to 15 minutes more.