Sweet Potato Casserole Recipe

Preheat the oven to 350°F. Grease a 9x-13-inch baking pan with cooking spray or unsalted butter.

Peel and dice the sweet potatoes into 2-inch pieces. Add them to a large stock pot with 1/2 teaspoon kosher salt then cover them with water.

Bring the sweet potatoes to a boil over medium-high heat then cover the pot, reduce the heat to medium-low, and cook until fork-tender, about 10 minutes.

Drain the sweet potatoes then transfer them to a large bowl. Pass the sweet potatoes through a ricer until mashed. (Alternately, use a fork or potato masher to mash the sweet potatoes.)

Stir in the eggs, evaporated milk, honey, vanilla, cinnamon, cloves and 1/2 teaspoon kosher salt. Transfer the mixture into the prepared baked dish and set it aside.

In a medium bowl, stir together the brown sugar and flour. Add the butter, and using your fingers, work it into the flour mixture until it resembles the consistency of wet sand. Mix in the pecans then sprinkle the mixture on top of the sweet potatoes.

Bake until the topping is golden brown, 35 to 40 minutes. Remove the casserole from the oven and let it cool slightly before serving.