Easy Sweet Potato Casserole is a sweet and creamy traditional Thanksgiving and Christmas side dish with a crunchy pecan streusel topping.
Place the peeled and diced sweet potatoes in a large stock pot and fill the pot with water, just enough to cover the sweet potatoes.
Add a pinch of salt and cover the pot, turning the heat to high.
Boil the sweet potatoes for 15-20 minutes or until completely tender and falling apart.
Drain all water from the sweet potatoes, then add in the eggs, sugar, butter, heavy cream, vanilla and ground cinnamon.
Stir all ingredients together with a spatula, beating the eggs in as you go.
Use an immersion blender to blend the sweet potato mixture until completely blended and totally smooth.
Spray a 2 1/2 quart casserole dish with nonstick cooking spray and pour the sweet potato mixture into the dish.
If you're making this ahead of time, cover the dish with plastic wrap and store in the fridge, adding the Pecan topping the day you bake it.
Combine all ingredients for the topping in a small mixing bowl and cut the butter into the mixture using a butter cutter or biscuit cutter.
Once the butter is chopped into fine pieces, use a spatula to stir the ingredients together.
Sprinkle the topping over the Sweet Potato Casserole and bake in the oven at 325F for 30 minutes or slightly longer if you've had the casserole stored in the fridge.
Carefully remove from the oven and serve hot.
2 cups of miniature marshmallows can be used for the topping if you prefer.