A comforting and creamy sweet potato casserole topped with a crunchy pecan streusel, perfect for holiday gatherings or a cozy family meal.

4 large sweet potatoes, peeled and cubed

1/4 cup milk (or plant-based milk)

2 tablespoons butter (or dairy-free butter)

1/4 cup brown sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt to taste

1/2 cup chopped pecans

1/4 cup brown sugar

1/4 cup flour (or gluten-free flour)

3 tablespoons butter, melted

1/2 teaspoon ground cinnamon

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Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
Bring a large pot of water to a boil. Add the cubed sweet potatoes and cook for 15-20 minutes, or until they are tender when pierced with a fork. Drain and return the sweet potatoes to the pot.
Mash the sweet potatoes with a potato masher until smooth. Add the milk, butter, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix until everything is fully combined and creamy.
Transfer the sweet potato mixture into the prepared baking dish and smooth the top with a spatula.
In a small bowl, combine the chopped pecans, brown sugar, flour, melted butter, and cinnamon. Stir until the mixture is crumbly.
Sprinkle the topping evenly over the mashed sweet potatoes.
Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.

Vegan Option: Use dairy-free butter and plant-based milk to make this casserole vegan-friendly.

Gluten-Free Option: Swap the regular flour for gluten-free flour for a gluten-free version.

Nut-Free Option: Skip the pecans and top the casserole with crushed gluten-free crackers or oats for crunch.

This casserole can be made ahead and refrigerated for up to 2 days before baking.

Leftovers can be stored in the fridge for 3-4 days or frozen for up to 2 months.