# The Ingredients You'll Need:
→ Sweet Potato Base
01 - 4 large sweet potatoes (about 900 g), peeled and cubed
02 - 75 g unsalted butter, melted
03 - 100 g granulated sugar
04 - 2 large eggs, beaten
05 - 120 ml whole milk
06 - 1 tsp vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp salt
→ Cinnamon Crunch Topping
09 - 65 g all-purpose flour (or gluten-free flour blend)
10 - 100 g packed light brown sugar
11 - 50 g old-fashioned rolled oats (optional for extra crunch)
12 - 1 tsp ground cinnamon
13 - 1/4 tsp salt
14 - 75 g unsalted butter, melted
15 - 90 g chopped pecans
# Step-by-Step Instructions:
01 - Preheat oven to 175°C (350°F). Grease a 23x33 cm (9x13-inch) baking dish.
02 - Place sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain and mash in a large bowl.
03 - Add melted butter, sugar, eggs, milk, vanilla, cinnamon, and salt to the mashed sweet potatoes. Mix until smooth and creamy.
04 - Spread the sweet potato mixture evenly in the prepared baking dish.
05 - In a separate bowl, combine flour, brown sugar, oats (if using), cinnamon, and salt. Stir in melted butter until the mixture resembles coarse crumbs, then fold in the pecans.
06 - Sprinkle the cinnamon crunch topping evenly over the sweet potato layer.
07 - Bake for 35–40 minutes, or until the topping is golden brown and the casserole is bubbling at the edges.
08 - Let cool slightly before serving.
