Sweet Potato Casserole with Butter Pecan Crumble Topping
"This is an easy recipe to make and preassemble before baking it off if you’re cooking it for a holiday meal. The sweet potatoes are so tender, creamy, and fluffy while the crumbly, streusel topping adds a buttery, brown sugary crunch thanks to the pecans. The brown sugar caramelizes in the oven with the butter and the topping is irresistible...."
INGREDIENTS
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4 pounds raw sweet potatoes, diced into large chunks and boiled
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2 large eggs
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1/4 cup unsalted butter, softened
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1/2 cup milk (I used unsweetened cashewmilk)
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1/2 cup light brown sugar, packed
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2 tablespoons granulated sugar
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1 teaspoon vanilla extract
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1/2 teaspoon salt, or to taste
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1/4 teaspoon ground nutmeg, optional
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1/4 teaspoon cinnamon, optional
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5 tablespoons unsalted butter, melted
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2/3 cup light brown sugar, packed
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1/2 cup all-purpose flour
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1/4 teaspoon salt, or to taste
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