Culinary Corner with Chef Morissa: Sweet Potato Casserole
• ½ stick unsalted butter • 4 large sweet potatoes, peeled and cubed • ½ cup milk • ¼ cup brown sugar • 1 tsp. vanilla extract • ½ tsp. kosher salt • 2 large eggs
• ½ cup all-purpose flour • ½ cup brown sugar • ½ stick unsalted butter, melted • ¼ tsp. kosher salt • ¾ cup chopped pecans • 1 tbsp. cinnamon
Add the sweet potatoes to a large pot of salted water. Bring to a boil over high heat, lower the heat to a simmer. Cook until potatoes are tender (15-20 minutes). Drain, mash and cool. Preheat the oven to 350 degrees and butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to baking dish.
For the Topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in pecans and cinnamon, then spread mixture over the top of the sweet potatoes in an even layer. Bake until set, about 25 minutes.