Sweet Potato Casserole

3 medium sweet potatoes (¾ lb)

⅓ cup granulated sugar

2 medium eggs, lightly beaten

⅓ cup milk

3 Tbsp unsalted butter, melted

Topping:

¾ cup brown sugar

⅓ cup flour

pinch of salt

⅓ cup unsalted butter, softened

1 cup chopped pecans

Preheat oven to 350° and coat a 9-inch deep dish pie plate with softened butter.

Wash potatoes (leave whole with skins on) and place in steamer over boiling water. Cover and steam until fork tender, adding more water as needed. Remove potatoes from steamer and allow to cool slightly, then break each potato in half and squeeze pulp into a large mixing bowl.

Mash potato pulp until smooth (a stick blender works well). Stir in sugar, melted butter, milk, and eggs. Transfer to prepared baking dish.

For the topping, combine brown sugar, flour, and salt. Cut in the softened butter until mixture resembles coarse crumbs, then stir in pecans and sprinkle over sweet potato mixture.*

Bake 20 minutes, then place a foil shield over outer edges. Bake another 25 minutes, or until topping is caramelized. Allow to cool at least 10 minutes before serving.

*If making ahead, transfer topping mix to a ziptop bag and cover the potato mixture with plastic wrap. Store both in refrigerator up to 48 hours. One hour before baking, remove from refrigerator. Just before placing in oven, sprinkle on topping.