# Components:
→ Sweet Potato Base
01 - 4 large sweet potatoes (about 3.3 pounds), peeled and cut into chunks
02 - 1/4 cup bourbon
03 - 1/4 cup whole milk
04 - 1/4 cup unsalted butter, melted
05 - 1/3 cup light brown sugar, packed
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/2 teaspoon salt
→ Pecan Streusel Topping
10 - 2/3 cup all-purpose flour
11 - 2/3 cup light brown sugar, packed
12 - 1/4 cup unsalted butter, cold and diced
13 - 1 cup pecans, roughly chopped
14 - 1/2 teaspoon ground cinnamon
15 - Pinch of salt
# Method:
01 - Preheat oven to 350°F (180°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
02 - Place sweet potato chunks in a large pot and cover with water. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes until tender. Drain thoroughly in a colander.
03 - Mash the hot sweet potatoes in a mixing bowl until smooth. Stir in bourbon, milk, melted butter, brown sugar, eggs, vanilla extract, cinnamon, and salt. Blend until mixture is creamy and fully incorporated.
04 - Pour sweet potato mixture into the prepared baking dish. Use a spatula to smooth the surface evenly.
05 - Combine flour, brown sugar, cold diced butter, cinnamon, and salt in a bowl. Cut butter into dry ingredients using a pastry cutter or fork until coarse crumbs form. Fold in chopped pecans.
06 - Distribute pecan streusel evenly across the sweet potato base.
07 - Bake for 25 to 30 minutes, or until topping is golden brown and the casserole is heated through.
08 - Allow casserole to rest for several minutes before slicing and serving.
