Ingredients
Scale
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup all-purpose flour (for streusel)
- 1/2 cup brown sugar (for streusel)
- 1/2 cup cold unsalted butter, cubed (for streusel)
- 1/2 cup chopped pecans or walnuts (optional, for streusel)
Substitution Tips: For a dairy-free version, swap milk with almond or oat milk and use vegan butter. You can also replace pecans with walnuts or omit nuts entirely if preferred.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter and set aside.
- Place the peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium and cook until tender, about 15-20 minutes. Drain well.
- Transfer the cooked sweet potatoes to a large mixing bowl. Add 1/2 cup softened butter, granulated sugar, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Using a hand mixer or potato masher, blend until smooth and creamy. I always take a moment here to pause and let the sweet smell remind me of Mama Lou’s kitchen—it makes the whole process feel like a warm embrace.
- Pour the sweet potato mixture evenly into your prepared baking dish, smoothing the top with a spatula.
- For the streusel topping, combine the flour, brown sugar, and cold cubed butter in a medium bowl. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in chopped pecans or walnuts if using. My sister Ouma swears the nuts add an irresistible crunch and depth; I couldn’t agree more.
- Sprinkle the streusel evenly over the sweet potato layer, covering the surface completely.
- Bake in the preheated oven for 35-40 minutes, until the topping is golden brown and the sweet potato layer is set but still moist. If the streusel browns too quickly, tent the dish loosely with foil for the last 10 minutes.
- Remove from oven and let cool for 10 minutes before serving. This rest time lets the flavors meld beautifully, just like Mama Lou always said—good things come to those who wait!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
