A delightful twist on the classic sweet potato casserole, featuring a creamy base and a crunchy pecan topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Peel and boil the sweet potatoes until tender, then drain and mash them in a large mixing bowl.
Boiling the sweet potatoes with a pinch of salt enhances their natural sweetness.
Mix the mashed sweet potatoes with butter, milk, eggs, vanilla extract, cinnamon, and sugar until smooth.
Ensure the mixture is well-blended for a creamy texture.
Spread the sweet potato mixture evenly into a greased baking dish.
Use a spatula to smooth the top for even baking.
In a separate bowl, combine pecans, brown sugar, flour, and butter to create the streusel topping.
Mix until the topping resembles coarse crumbs.
Sprinkle the streusel topping evenly over the sweet potato mixture.
Ensure the topping covers the entire surface for a crunchy finish.
Bake in the preheated oven for 45 minutes, or until the topping is golden brown.
Check halfway through to prevent over-browning.
Let the casserole cool slightly before serving.
Cooling allows the flavors to meld together beautifully.
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