Servings 12 servings
Ingredients
For the sweet potatoes:
- Cooking spray
- 4 medium sweet potatoes (about 3 pounds)
- 2 large eggs
- 1/2 cup evaporated milk
- 2 Tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
For the pecan topping:
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 3 Tablespoons unsalted butter, cold and cubed
- 1 cup chopped pecans
Instructions
Make the sweet potatoes:
- Preheat the oven to 350°F. Grease a 9x-13-inch baking pan with cooking spray or unsalted butter.
- Peel and dice the sweet potatoes into 2-inch pieces. Add them to a large stock pot with 1/2 teaspoon kosher salt then cover them with water.
- Bring the sweet potatoes to a boil over medium-high heat then cover the pot, reduce the heat to medium-low, and cook until fork-tender, about 10 minutes.
- Drain the sweet potatoes then transfer them to a large bowl. Pass the sweet potatoes through a ricer until mashed. (Alternately, use a fork or potato masher to mash the sweet potatoes.)
- Stir in the eggs, evaporated milk, honey, vanilla, cinnamon, cloves and 1/2 teaspoon kosher salt. Transfer the mixture into the prepared baked dish and set it aside.
Make the pecan topping:
- In a medium bowl, stir together the brown sugar and flour. Add the butter, and using your fingers, work it into the flour mixture until it resembles the consistency of wet sand. Mix in the pecans then sprinkle the mixture on top of the sweet potatoes.
- Bake until the topping is golden brown, 35 to 40 minutes. Remove the casserole from the oven and let it cool slightly before serving.
Notes
- Marshmallow topping variation: Skip the crumble and top with 2 cups of mini marshmallows. Bake at 350°F for 25–30 minutes, until the marshmallows are puffed and golden brown.
- Make-ahead: You can make the filling and topping up to 2 days in advance. Store them separately in airtight containers in your fridge. When ready to bake, assemble the casserole and bake as directed.
- Leftovers: Cool completely, then cover and refrigerate for up to 4 days. Reheat in a 325°F oven until warmed through and crisp on top, or microwave individual portions.
- Freeze: Prepare just the filling. Cool completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before adding the topping and baking. (Freezing the assembled casserole works too, but the topping won’t stay as crunchy.)
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