Southern Sweet Potato Casserole

Step 1

Preheat oven to 375°F. Scrub sweet potatoes under cold water and prick each with a fork.

Step 2

Place potatoes directly on oven rack and roast until very tender when pierced, 30–35 minutes.

Step 3

Let potatoes cool 5 minutes, then scoop flesh into a large bowl, discarding skins.

Step 4

Add 3 tbsp butter, brown sugar, heavy cream, cinnamon, vanilla, and salt to the bowl.

Step 5

Mash until smooth with just a few small lumps remaining; do not over-work.

Step 6

Transfer mixture to a buttered 9×13-inch baking dish and spread in an even layer.

Step 7

In a small bowl, combine pecans, flour, remaining 3 tbsp butter (cut into small pieces), and a pinch of salt.

Step 8

Rub with your fingers until mixture resembles coarse crumbs with pea-sized pieces of butter.

Step 9

Sprinkle streusel evenly over sweet potato filling.

Step 10

Bake at 375°F until topping is golden brown and edges bubble slightly, 10–12 minutes.

Step 11

Let rest 5 minutes before serving.