Sweet potato casserole

• sweet potatoes↗500g g
• butter↗125g g

  plus extra for the dish

• light brown soft sugar↗125g g
• whole milk↗150ml ml
• eggs↗3
• nutmeg↗grating of
• cinnamon↗½ tsp ground tsp
• vanilla bean paste↗1 tsp tsp
• butter↗35g g
• plain flour↗75g g
• light brown soft sugar↗75g g
• pecans↗50g g

  chopped

Step-by-step instructions

1. 1

   Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.

2. 2

   Heat the oven to 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.

3. 3

   Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.