Pecan Streusel Sweet Potato Bake

Ingredients

• 4 medium orange-fleshed sweet potatoes, scrubbed (1800 g)
• 1 cup evaporated milk (240 g)
• 2 large eggs, beaten (100 g)
• 1/2 cup packed light brown sugar (110 g)
• 4 tablespoons unsalted butter, melted, divided (57 g)
• 2 teaspoons vanilla extract (10 g)
• 1 1/2 teaspoons ground cinnamon, divided (4 g)
• 1/2 teaspoon kosher salt, divided (3 g)
• 1/4 teaspoon ground nutmeg (1 g)
• 3/4 cup all-purpose flour (90 g)
• 3/4 cup chopped pecans (85 g)
• 1/3 cup packed brown sugar (73 g)

Instructions

1. Roast potatoes. Heat oven to 400°F. Prick sweet potatoes, place them on a foil-lined rimmed baking sheet, and roast until completely tender, 50 to 55 minutes. Let them cool until handleable, then scoop flesh into a large bowl. Lower oven to 350°F.
2. Mash and season. Mash warm sweet potato flesh until mostly smooth. Whisk in evaporated milk, eggs, light brown sugar, 2 tablespoons melted butter, vanilla, 1 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg. Stir until glossy and evenly blended, with no visible egg streaks.
3. Fill dish. Butter a 9-by-13-inch baking dish. Scrape filling into dish and smooth top with a spatula. Set the dish on a rimmed baking sheet.
4. Make streusel. Combine flour, chopped pecans, remaining brown sugar, remaining cinnamon, and remaining salt in a small bowl. Drizzle in remaining 2 tablespoons melted butter. Use a fork to stir and press until mixture forms damp, uneven clumps that hold together when squeezed.
5. Bake. Scatter pecan mixture evenly over filling without pressing it down. Bake at 350°F until filling is gently puffed and topping is golden brown, 30 to 35 minutes. Rotate dish once during baking if one side of oven browns faster.
6. Rest and serve. Transfer casserole to a trivet and rest 10 minutes before spooning portions. This rest helps filling settle and lets topping firm. Serve warm, with extra chopped pecans at table if desired.

Notes

• For the smoothest filling, mash the potatoes while they are still warm.
• The casserole can be assembled through the filling stage one day ahead. Refrigerate the topping separately, then add it immediately before baking so the flour-and-pecan mixture stays crumbly.
• For a half recipe, use an 8-inch square baking dish and begin checking for a golden top after 25 minutes.

Nutrition Facts