Ingredients
3 whole To 4 Whole Medium-sized Sweet Potatoes
1/2 cups Butter, Melted
1 cup Sugar
2 whole Eggs
1- 1/2 teaspoon Vanilla Extract
1- 1/2 teaspoon Almond Extract
3/4 cups Brown Sugar
5 Tablespoons Flour
3/4 cups Pecans, Chopped
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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preheat oven to 400 f. place potatoes on a baking sheet and roast until soft, about 45-60 minutes. when potatoes are done, remove from oven and allow to cool for a few minutes. remove skin from the potatoes, and slice into chunks. in the bowl of an electric mixer, place the potato chunks, melted butter and sugar. whip until combined and potatoes are smooth. add the eggs, vanilla and almond extracts. set aside. in a medium bowl, combine the brown sugar and flour. using a fork, cut in the softened butter until well mixed. stir in the chopped pecans until well combined. pour the potato mixture into a greased 9x9 baking dish and smooth the top. sprinkle the streusel topping evenly over the potatoes. bake for 30-45 minutes, until potatoes are heated through and topping is lightly golden. recipe notes: this casserole can be made ahead and stored in the refrigerator before baking. just pop in the oven and bake as directed above. the topping will make more than you need, i always like to make extra so i dont have to skimp on the good stuff.