Sweet Potato Casserole with Pecan Streusel and Nutmeg

Ingredients

• 4 pounds sweet potatoes, peeled and cut into chunks
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/3 cup whole milk
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1/3 cup unsalted butter, melted
• 1 1/4 cups pecans, chopped
• 1/4 teaspoon ground nutmeg

Method

1. 1

   Place the sweet potato chunks in a 6-quart saucepan and cover with cold water by 1 inch. Bring to a boil over high heat.

2. 2

   Reduce heat to medium and simmer until the sweet potatoes are fork-tender, about 20 minutes.

   20:00 · Simmer sweet potatoes
3. 3

   Drain the sweet potatoes well and return them to the pot. Mash until smooth, or pass through a potato masher for a finer texture.

4. 4

   Preheat the oven to 350°F. Butter a 9x13-inch baking dish.

5. 5

   Stir the softened butter and granulated sugar into the hot mashed sweet potatoes until the butter melts and the mixture is smooth.

6. 6

   Whisk in the milk, eggs, vanilla, 3/4 teaspoon nutmeg, cinnamon, and salt until fully combined.

7. 7

   Spread the sweet potato mixture evenly into the prepared baking dish.

8. 8

   In a medium bowl, combine the brown sugar, flour, melted butter, pecans, and remaining 1/4 teaspoon nutmeg, stirring until the mixture forms a crumbly, evenly moistened streusel.

9. 9

   Sprinkle the pecan streusel evenly over the sweet potato layer, covering it completely.

10. 10

    Bake until the topping is golden brown and the filling is set and bubbling at the edges, 35 to 40 minutes.

    35:00 · Bake casserole
11. 11

    Let the casserole cool for 10 minutes before serving to allow the filling to set slightly.

    10:00 · Cool before serving