5large sweet potatoes(baked and cooled completely; see Note))
2large eggs(lightly beaten)
¼cupwhole milk
2tablespoonsbrown sugar
2teaspoonsground cinnamon
½teaspoonground cloves
½cup(1 stick) unsalted butter(softened)
1teaspoonfinely grated orange zest
½teaspoonkosher salt
¼teaspoonfreshly ground pepper
For the Crumble Topping:
¼cup(½ stick) unsalted butter
⅔cuplight or dark brown sugar
¼cupall-purpose flour
½teaspoonground cinnamon
Instructions
Preheat the oven to 350 F. Butter a 2-quart (8-cup) baking dish.
To remove the flesh from the cooked sweet potatoes, either cut the sweet potatoes in half lengthwise and scoop out the cooked potato or peel the skin from the potatoes. Place the cooked potatoes in a large bowl and mash them with a fork. Add the eggs, milk, sugar, cinnamon, cloves, butter, orange zest, and salt, and mash everything together until well combined. Turn the mixture into the prepared baking dish and spread it out evenly.
Make the Crumble Topping: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, flour, and cinnamon. Distribute the crumble topping evenly over the sweet potato mixture.
Bake for about 30 minutes, until the sweet potatoes are hot throughout and the crumble topping has browned and crisped up a bit. Serve hot.
Notes
How to Bake Sweet Potatoes: To bake the potatoes, prick them in a few places with a fork and cook them in a preheated 350-degree oven for about 1 hour until a knife slides easily through the potato. You can cook them directly on the oven rack (there may be a drip or two this way, but nothing major), or bake them on a sheet pan.
You can make the potatoes with a potato masher, or a fork, or put them through a ricer or a food mill.
You can use maple syrup instead of the brown sugar.
Add ¼ teaspoon of grated or ground nutmeg if you want a more intensely flavored casserole, or sub it in for the cloves.