# Components:
→ Sweet Potato Base
01 - 4 large sweet potatoes (about 3.3 pounds), peeled and cubed
02 - 1/4 cup unsalted butter, melted
03 - 1/3 cup whole milk
04 - 1/4 cup light brown sugar, packed
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
→ Pecan Streusel Topping
09 - 2/3 cup all-purpose flour
10 - 1/2 cup light brown sugar, packed
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon salt
13 - 1/2 cup unsalted butter, melted
14 - 1 cup pecans, coarsely chopped
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - In a large saucepan, cover sweet potato cubes with water. Bring to a boil and simmer for 15 to 20 minutes, until fork-tender. Drain thoroughly.
03 - Transfer drained sweet potatoes to a large mixing bowl. Mash until smooth with a potato masher. Add melted butter, milk, brown sugar, eggs, vanilla extract, cinnamon, and salt. Stir until creamy and fully incorporated.
04 - Spread the sweet potato mixture evenly into the prepared baking dish.
05 - In a separate bowl, combine flour, brown sugar, cinnamon, and salt. Add melted butter and mix until crumbly. Fold in chopped pecans.
06 - Sprinkle the pecan streusel evenly over the sweet potato layer.
07 - Bake for 25 to 30 minutes until the topping is golden and crisp.
08 - Allow to cool for 10 minutes before serving.
