Roast sweet potatoes until completely tender, then press through a fine sieve rather than blending to create a silky, lump-free casserole filling without overworking the starches.

Keep the cold butter cubed and ice-cold when making your pecan streusel—work it in quickly with your fingertips to create distinct, irregular clusters that stay crispy rather than becoming dense.

Stir canned coconut milk thoroughly before measuring and use the full-fat version; the creamy richness prevents the sweet potato layer from drying out during baking.

Gluten-free 1-1 flour absorbs moisture differently than wheat flour; add the mixture slowly to your sweet potato base while stirring, stopping when you reach a pudding-like consistency to avoid a gummy casserole.

Toast your pumpkin pie spice gently in the melted butter for 30 seconds before combining with sweet potatoes to awaken the spices and deepen their warm, cozy flavors.