Scrub the sweet potatoes and prick each one several times with a fork. Place them in a baking dish or line your oven rack with aluminum foil. Bake at 425°F (220°C) for 40-50 minutes. Remove from the oven and cool enough to handle easily. Remove the skin.
2 pounds sweet potatoes
Reduce the oven temperature to 350°F (177°C). Spray a 9x13 baking dish with nonstick baking spray or grease with butter.
Place the sweet potatoes in a large mixing bowl with the rest of the filling ingredients. Beat on medium speed for 3-4 minutes, or until the mixture is smooth.
½ cup whole milk, 2 large eggs, ½ cup granulated sugar, ¼ cup salted butter, ½ teaspoon salt, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon
Pour the filling into the baking dish and spread it smooth.
Mix 1 cup of brown sugar in a medium bowl with flour and the chopped pecans. Work the softened butter into the mixture until it forms crumbs. Sprinkle the pecan streusel topping evenly over the sweet potato base.
1 cup brown sugar, ½ cup all-purpose flour, 1 cup chopped pecans, ½ cup salted butter
Bake for 40-45 minutes, or until the filling is set and the topping is caramelized. Remove from the oven and cool for at least 10 minutes before serving.
Notes
The potatoes can be microwaved for 10-15 minutes instead of baking.Make-Ahead: Prepare the filling up to 3 days in advance and refrigerate until 30 minutes before you are ready to bake. Top with the pecan streusel right before placing in the oven.Storage: Store leftovers in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days.Freezing: The filling can be frozen without the topping for up to 3 months. Press plastic wrap against the filling then wrap the dish tightly with aluminum foil before freezing. Thaw overnight in the refrigerator. Remove the plastic wrap and foil before adding the topping and baking.