Sweet Potato Casserole
 Give your holiday sweet potato casserole a major upgrade by swapping the marshmallows for a brown sugar pecan streusel—it’s a game changer! Ingredients For the Sweet Potato Mixture 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks ¼ cup (½ stick) unsalted butter, melted ¾ teaspoon salt ½ cup packed light brown sugar ⅛ teaspoon ground nutmeg 2 large eggs, lightly beaten 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks ¼ cup (½ stick) unsalted butter, melted ¾ teaspoon salt ½ cup packed light brown sugar ⅛ teaspoon ground nutmeg 2 large eggs, lightly beaten For the Streusel Topping ¼ cup (½ stick) unsalted butter 1 cup packed light brown sugar ⅓ cup flour 1 teaspoon ground cinnamon 1 cup pecans, coarsely chopped ¼ cup (½ stick) unsalted butter 1 cup packed light brown sugar ⅓ cup flour 1 teaspoon ground cinnamon 1 cup pecans, coarsely chopped Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool. Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside. In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside. Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving. Make-Ahead/Freezer-Friendly Instructions: The assembled casserole can be refrigerated for 2 days or frozen for up to 3 months. If frozen, allow a few extra minutes in the oven to bake. Preheat the oven to 350°F and set an oven rack in the middle position. Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool. Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside. In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside. Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving. Make-Ahead/Freezer-Friendly Instructions: The assembled casserole can be refrigerated for 2 days or frozen for up to 3 months. If frozen, allow a few extra minutes in the oven to bake. Nutrition Information Powered by Per serving (8 servings) Calories: 489 Fat: 22 g Saturated fat: 8 g Carbohydrates: 70 g Sugar: 35 g Fiber: 7 g Protein: 6 g Sodium: 348 mg Cholesterol: 77 mg Per serving (8 servings) Calories: 489 Fat: 22 g Saturated fat: 8 g Carbohydrates: 70 g Sugar: 35 g Fiber: 7 g Protein: 6 g Sodium: 348 mg Cholesterol: 77 mg