You’ll need three pounds of fresh sweet potatoes, which is about six medium or three to four large potatoes.
Unsalted butter: The sweet potato filling and pecan streusel topping both need butter. Cut the butter into 1/2-inch cubes, and let it sit at room temperature while you boil the potatoes, to make it easier to mix into the mashed sweet potatoes.
Eggs: Two lightly beaten eggs give the casserole a light and fluffy texture.
Half-and-half: This gives the casserole a fuller and richer
Why You’ll Love My Sweet Potato Casserole with Brown Sugar Pecan Topping
