pretending to be a side dish—in the best way. The base is ultra-creamy, lightly spiced, and sweet like a
sweet-potato soufflé, and the top is a thick, buttery pecan streusel that bakes into a crunchy, caramelized lid.
This copycat version delivers that same steakhouse vibe at home, perfect for Thanksgiving, Christmas, Sunday dinner,
or any time you want a “wow” side.
Ingredients
Sweet Potato Base
- 3 lb (1.35 kg) sweet potatoes (about 4–5 medium), peeled and cubed
- 1/2 cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1/2 cup (120 ml) milk (whole milk recommended)
- 1/2 tsp salt
Pecan Streusel Topping
- 1 cup (200 g) brown sugar, packed
- 1/3 cup (40 g) all-purpose flour
- 1 cup chopped pecans
- 1/3 cup (75 g) unsalted butter, melted
Optional (Steakhouse-Style Extras)
- 1/2 tsp cinnamon (very light—optional)
- Pinch of nutmeg (optional)
- 1–2 tbsp bourbon (optional, adds depth)
