Sweet Potato Casserole

Take your sweet potato casserole up a notch by replacing the traditional marshmallow topping with a crunchy brown sugar and pecan streusel. ➡️INGREDIENTS FOR THE SWEET POTATO MIXTURE 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks ¼ cup (½ stick) unsalted butter, melted ¾ teaspoon salt ½ cup packed light brown sugar ⅛ teaspoon ground nutmeg 2 large eggs, lightly beaten FOR THE STREUSEL TOPPING ¼ cup (½ stick) unsalted butter 1 cup packed light brown sugar ⅓ cup flour 1 teaspoon ground cinnamon 1 cup pecans, coarsely chopped ➡️INSTRUCTIONS Preheat the oven to 350°F and set an oven rack in the middle position. 2-Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool. 3-Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside. 4-In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside.