Enjoy this souffle-like Butter Pecan Sweet Potato Casserole with fluffy yellow sweet potatoes and pecan streusel. Don't save this dish for holidays!
– 3 large yellow sweet potatoes, approximately 1 1/2 pounds peeled and cut into large chunk – 2 large eggs – 1/2 cup brown sugar – 1/3 cup half and half – 1 stick, 1/2 cup melted butter – 1/4 tsp freshly grated nutmeg, more if you love it – salt and fresh cracked black pepper to taste TOPPING – 1 cup chopped pecans – 2/3 cup all purpose flour – 2/3 cup brown sugar, don't pack it down – 5 Tbsp melted butter
Preheat oven to 350F. Pour cold water over potato chunks in a big pan. Boil until potatoes are cooked, 15-20 minutes.
Use a sharp knife to check. Drain. Add eggs, brown sugar, half-and-half, and melted butter to the potatoes in a food processor.
After 25 pulses, run the machine for a few seconds to purée the mixture. Allow some texture without overprocessing.
Add nutmeg, salt, and pepper. Spread potato puree evenly in a gratin dish. Mix the topping ingredients in a bowl with a fork until crumbly.
Break up any brown sugar clumps that you find. Spread the mixture out over the potatoes in a thin layer.
Bake for 40–45 minutes until the top is golden and the sweet potatoes puff up. Wrap the topping loosely in foil if it browns quickly.