Sweet Potato Casserole

Ingredients

• 3 pounds sweet potatoes
• 4 tbsp unsalted butter – melted (for filling)
• 0.5 cup light brown sugar – packed (for filling)
• 0.5 cup whole milk
• 1 tsp vanilla extract
• 0.75 tsp fine salt
• 1 tsp ground cinnamon
• 2 large eggs – lightly beaten
• 0.5 cup light brown sugar – packed (for topping)
• 0.33 cup all-purpose flour
• 0.25 tsp fine salt – for topping
• 4 tbsp unsalted butter – melted (for topping)
• 1 cup pecans – chopped

Instructions

1. Heat the oven to 400°F. Prick the sweet potatoes all over, place on a rimmed baking sheet, and roast until very tender when pierced, 45–60 minutes.
2. Reduce the oven temperature to 350°F. Let the sweet potatoes cool until comfortable to handle, about 10 minutes.
3. Peel and discard the skins, then mash the sweet potato flesh in a large bowl until smooth.
4. Melt 4 tbsp unsalted butter (for the filling).
5. Add the melted butter, 0.5 cup light brown sugar, 0.5 cup whole milk, 1 tsp vanilla extract, 0.75 tsp fine salt, and 1 tsp ground cinnamon to the mashed sweet potatoes; stir until well combined.
6. In a small bowl, whisk 2 large eggs. Stir a spoonful of the warm potato mixture into the eggs to temper, then stir the eggs into the potatoes until evenly blended.
7. Spread the mixture into a 9×13-inch baking dish and smooth the top.
8. For the topping, mix 0.5 cup light brown sugar, 0.33 cup all-purpose flour, and 0.25 tsp fine salt in a medium bowl.
9. Melt 4 tbsp unsalted butter (for the topping). Stir the melted butter into the sugar-flour mixture, then fold in 1 cup chopped pecans until evenly moistened and clumps form.
10. Sprinkle the pecan topping evenly over the casserole.
11. Bake until the center is set and the topping is crisp and lightly browned, 25–30 minutes; the edges should be bubbling slightly.
12. Let stand 10 minutes before serving.