Sweet potato casserole with pecan streusel

Pierce the sweet potatoes and roast at 375 for about an hour and a half until really tender; roasting rather than boiling keeps them from absorbing water, so the casserole stays fluffy.

Once cool enough, peel, put in a bowl and mash with a fork or potato masher.

Add granulated sugar, a little brown sugar, a couple pinches of salt for balance, a little milk, a couple of eggs and a little melted butter; stir well.

Pour into a greased casserole dish of about two quarts and level it.

Streusel: cut cold butter into brown sugar and flour with a pastry cutter, switching to the hands halfway, until it breaks down; mix in finely chopped pecans and sprinkle over the sweet potatoes.

Variation: for a marshmallow topping, add the marshmallows only about five minutes before the casserole is ready.

Bake until golden and crunchy.