Ingredients:

  • 4 lbs Sweet Potatoes, peeled and cubed
  • 6 Tbsp Unsalted Butter, melted and browned (for filling)
  • 1/2 cup packed Light Brown Sugar (for filling)
  • 1/4 cup Granulated Sugar
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Whole Milk or Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon (for filling)
  • 1/2 tsp Ground Nutmeg
  • 3/4 tsp Fine Sea Salt
  • 1 cup All-Purpose Flour (for streusel)
  • 1/2 cup packed Light Brown Sugar (for streusel)
  • 1/4 tsp Ground Cinnamon (for streusel)
  • 1/2 cup (1 stick) cold Unsalted Butter, cubed (for streusel)
  • 1 cup Pecans, roughly chopped

Instructions:

  1. Prep and Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Peel the potatoes and cut them into even 1-inch chunks. Toss lightly with oil and salt. Spread on a roasting tray and roast for 40–45 minutes, or until fork-tender and slightly caramelized at the edges.
  2. Make the Brown Butter: While the potatoes roast, melt the 6 Tbsp of butter in a small saucepan over medium heat. Cook, swirling often, until the butter solids turn amber brown and smell nutty. Immediately pour into a heat-safe bowl and set aside to cool slightly.
  3. Mash: Transfer the hot, roasted potatoes to a large mixing bowl. Use a potato masher or a hand mixer on low to create a smooth, lump-free mash.
  4. Add Wet Ingredients: Pour the slightly cooled brown butter, the beaten eggs, milk/cream, and vanilla extract into the mashed potatoes. Mix until just combined.
  5. Add Dry Ingredients: Incorporate both sugars, cinnamon, nutmeg, and sea salt. Mix thoroughly until the mixture is uniform, creamy, and wonderfully fragrant. Taste and adjust seasoning if needed.
  6. Transfer: Grease a 9x13 inch baking dish. Pour the sweet potato filling into the dish and spread evenly.
  7. Combine Dry Streusel Ingredients: In a separate medium bowl, whisk together the flour, brown sugar, and 1/4 tsp cinnamon for the topping.
  8. Cut in the Butter: Add the cold, cubed butter to the dry mixture. Use a pastry blender or your fingers to quickly cut the butter into the flour until the mixture resembles coarse breadcrumbs (the size of small peas). Avoid overworking the dough.
  9. Fold in Pecans: Gently fold the chopped pecans into the streusel mixture.
  10. Assemble and Bake: Sprinkle the streusel evenly over the sweet potato filling. Bake at 375°F (190°C) for 30–35 minutes, or until the filling is set (it shouldn't wobble in the centre) and the topping is golden brown and bubbling slightly.
  11. Rest: Allow the casserole to rest on a wire rack for 10 minutes before serving. This lets the filling fully set up.