Pecan Streusel Sweet Potato Casserole

1: Preheat the oven to 425 degrees.

2: Line a large baking sheet with parchment paper.

3: Rinse off your sweet potatoes and let them air dry completely.

4: Poke holes with a fork all over the sweet potatoes and place them onto the baking sheet.

5: Drizzle with a little avocado oil and rub the potatoes with the oil to coat.

6: Bake at 425 degrees for 90 minutes to two hours until completely tender.

7: Slice the sweet potatoes in half and let them cool completely.

8: Scoop out the inside of the roasted sweet potatoes into a mixing bowl (discard the skin).

9: Use a potato masher to mash the potatoes until smooth.

10: Pour in the eggs, half + half, melted butter, brown sugar, cinnamon, and a pinch of salt and pepper.

11: Stir everything together until sweet potatoes are creamy.

12: Pour the sweet potato mixture into a 10x14 (or 9x13) baking dish and smooth into an even layer.

13: In a mixing bowl, stir together the chopped pecans, melted butter, flour, brown sugar, cinnamon, and a pinch of salt until evenly coated.

14: Pour the streusel over the sweet potatoes.

15: Bake at 375 degrees, uncovered, for 40 minutes until bubbly and the streusel is golden.

16: Sprinkle the warm casserole with malden sea salt.