Servings: 12 to 14

PREP TIME: 20 MINCOOK TIME: 35 MINTOTAL TIME: 55 MIN PREP TIME: 20 MINCOOK TIME: 35 MINTOTAL TIME: 55 MIN
 
INGREDIENTS INGREDIENTS
5 pounds sweet potatoes, peeled and cut into 1" pieces 5 pounds sweet potatoes, peeled and cut into 1" pieces
4 tablespoons butter unsalted butter, melted 4 tablespoons butter unsalted butter, melted
1 cup packed light brown sugar 1 cup packed light brown sugar
1/2 cup heavy cream ½ cup heavy cream
1 tablespoon pure vanilla extract 1 tablespoon pure vanilla extract
1 teaspoon kosher salt 1 teaspoon kosher salt
2 large eggs, beaten 2 large eggs, beaten
Topping Topping
1 cup packed light brown sugar 1 cup packed light brown sugar
1 cup chopped pecans 1 cup chopped pecans
1/2 cup all-purpose flour ½ cup all-purpose flour
4 tablespoons unsalted butter, room temperature 4 tablespoons unsalted butter, room temperature
1/2 teaspoon kosher salt ½ teaspoon kosher salt

INSTRUCTIONS
Preheat oven to 350°F. Grease an 9"x13" casserole dish.
Fill a large pot with sweet potato pieces and water. Bring to a boil over high heat. Cook until fork tender. Drain potatoes and place back into pot. Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth.
Add the remaining ingredients (except topping ingredients). Add the eggs last so they don't cook when they hit the hot potatoes. Mix until combined.
Spoon the sweet potatoes into the casserole dish and smooth out. Set aside.
Prepare the topping: In a medium bowl, combine the topping ingredients and mix with a fork until crumbly.
Sprinkle the topping on the sweet potatoes.
Bake for 30 to 35 minutes until the streusel is crisp and golden brown.
Serve and enjoy!

To make ahead prepare the base the day before and place it in your baking dish. Then, bring it to room temperature the day of, add the streusel topping, and bake.  To make ahead prepare the base the day before and place it in your baking dish. Then, bring it to room temperature the day of, add the streusel topping, and bake.