The Best Sweet Potato Casserole

Ingredients:

Filling

• 3-4 large sweet potatoes (about 800 g), peeled and diced
• 55g unsalted butter, melted, plus extra for greasing the pan
• 0.5 cups of milk
• 1/4 cup firmly packed brown sugar
• 1 tsp vanilla extract
• 0.5 tsp coarse salt
• 2 large eggs
• Special equipment: 2-liter baking dish.

Topping

• 3/4 cup chopped pecans
• 0.5 cups flour
• 0.5 cups tightly packed brown sugar
• 55 g unsalted butter, melted
• 1/4 teaspoon coarse salt

Preparation:

1. Sweet potato:
   
   Place 800 grams of peeled and diced sweet potatoes in a large pot of salted water. Bring to a boil over high heat, then reduce heat and simmer until very tender, 15-20 minutes. Drain and cool. Mash until smooth.
2. Preheat oven to 175°C and grease a 2-quart baking dish with butter.
3. Filling:
   
   In a large bowl, combine the butter, sweet potato puree, milk, brown sugar, vanilla extract, salt, and eggs. Transfer to the prepared baking dish.
4. Topping:
   
   In a medium bowl, whisk together the flour, brown sugar, butter, and salt until moist and lumpy. Stir in the pecans. Spread the mixture evenly over the mashed sweet potatoes. Bake until the casserole is set in the center and golden brown, 25-30 minutes. Serve hot.