Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sweetened condensed milk
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup brown sugar, packed
  • 1/4 cup all-purpose flour
  • 1 cup pecans, chopped
  • 4 tbsp unsalted butter, melted

Instructions:

  1. Place cubed sweet potatoes in a large pot and cover with water (about 1 inch above the potatoes). Bring to a boil over high heat, then reduce to a simmer until fork-tender (approx. 15-20 mins).
  2. Drain the potatoes thoroughly and let them steam dry for 2 minutes to remove excess moisture.
  3. Using a hand mixer, beat the softened butter and granulated sugar until creamy.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract, ground cinnamon, ground nutmeg, and salt.
  6. Fold in the sweetened condensed milk and mashed sweet potatoes. Beat on medium-high until the mixture is completely smooth and no lumps remain.
  7. Preheat oven to 350°F (175°C) and grease a 9x9 inch baking dish.
  8. Pour the sweet potato mixture into the dish and smooth the top with a spatula.
  9. In a small bowl, combine brown sugar, flour, and chopped pecans. Stir in melted butter until the nuts are evenly coated.
  10. Sprinkle the pecan topping evenly over the filling.
  11. Bake for 35–45 minutes until the edges are bubbling and the topping is golden brown.
  12. Remove from the oven and let the dish sit undisturbed for 15 minutes to allow the casserole to set.