This sweet potato cassserole with pecan topping is the side dish for holidays and special occasions. The casserole is made with fresh sweet potatoes, vanilla and nutmeg and has a crunchy brown sugar and pecan topping.
Add peeled and cubed sweet potatoes to a large pot of salted water. Bring to boil over high heat, then lower the heat to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain well and cool.
Mash the sweet potatoes with a potato masher or a mixer.
Preheat the oven to 350° F. Butter a 2-quart baking dish.
In a large bowl, whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, nutmeg, salt and eggs. Transfer to the prepared baking dish.
Prepare the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans.
Spread the pecan mixture over the top of the sweet potatoes in an even layer.
Bake for 25 to 30 minutes, until mostly set in the center and golden on top.