关于此食谱

一款备受喜爱的南方经典菜肴，在每个假日餐桌上都占据着永久的位置。丝滑的红薯泥用红糖增甜，用香草和香料增添温暖感，再铺上黄油山核桃脆皮，烤出来脆得不可抗拒。这是那种每个人都会要求的食谱——简单到平日晚餐也能做，却又印象深刻到足以登上感恩节餐桌。

步骤说明

1. 1

   Preheat your oven to ![350°F]. Grease a baking dish with butter or cooking spray and set aside.

2. 2

   Place the peeled and chunked sweet potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over ^[high heat], then reduce to a steady simmer. Cook until the sweet potatoes are completely tender and easily pierced with a fork, about 15–18 minutes.

3. 3

   Drain the sweet potatoes thoroughly in a colander, then return them to the hot pot. Let them sit for 2–3 minutes to steam off any excess moisture — this keeps your filling from getting watery.

4. 4

   Mash the sweet potatoes with a potato masher until very smooth. Add the melted butter, brown sugar, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Stir or whisk everything together until completely combined and fluffy. Taste and adjust sweetness or spices as needed.

5. 5

   Spread the sweet potato mixture evenly into the prepared baking dish and smooth the top with a spatula. Set aside while you make the topping.

6. 6

   In a medium mixing bowl, combine the all-purpose flour, brown sugar, cinnamon, and salt. Whisk briefly to combine. Add the cold butter cubes and use your fingers or a fork to work the butter into the flour mixture until it resembles coarse, clumpy crumbs — some pea-sized pieces of butter are perfect.

7. 7

   Stir in the chopped pecans until evenly distributed throughout the streusel.

8. 8

   Scatter the pecan streusel evenly over the top of the sweet potato filling, covering it in an even layer.

9. 9

   Bake uncovered at ![350°F] for 30–35 minutes, until the topping is golden brown and the filling is heated through and slightly puffed at the edges. Let the casserole rest for 5–10 minutes before serving — it will set up nicely as it cools slightly.