Ingredients:

  • 4 lbs Sweet Potatoes, orange flesh (1.8 kg), scrubbed
  • 1/2 cup Unsalted Butter, melted (115 g)
  • 1/4 cup Granulated Sugar (50 g)
  • 1/4 cup Light Brown Sugar, packed (55 g)
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Heavy Cream (60 ml)
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon (for filling)
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Fine Sea Salt (for filling)
  • 1/2 cup All-Purpose Flour (60 g) (for topping)
  • 1/2 cup Light Brown Sugar, packed (110 g) (for topping)
  • 1/2 tsp Ground Cinnamon (for topping)
  • Pinch Fine Sea Salt (for topping)
  • 1 cup Pecans, roughly chopped (100 g)
  • 1/4 cup Unsalted Butter, cold and cubed (55 g) (for topping)

Instructions:

  1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork. Place the potatoes directly on an oven rack or a foil-lined baking sheet and roast for 35–45 minutes, or until completely tender when pierced.
  2. Allow the potatoes to cool slightly (enough to handle). Slice them open and scoop the flesh out into a large bowl, discarding the skins.
  3. Use a potato ricer, masher, or electric mixer to process the warm sweet potato flesh until entirely smooth and lump-free.
  4. In a separate small bowl, whisk together the melted butter, eggs, heavy cream, and vanilla extract.
  5. Add the granulated sugar, brown sugar, 1 tsp cinnamon, nutmeg, and 1/2 tsp salt to the mashed sweet potatoes. Stir thoroughly.
  6. Pour the wet ingredient mixture (eggs, cream, etc.) into the sweet potato mixture. Stir until just combined and smooth. Do not overmix. Transfer the filling into the lightly greased 9x13 inch casserole dish.
  7. Prepare the Streusel Topping: In a medium bowl, whisk together the flour, brown sugar, 1/2 tsp cinnamon, and a pinch of salt.
  8. Add the cubed, cold butter. Using your fingertips or a pastry blender, quickly work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. Stir in the roughly chopped pecans.
  9. Sprinkle the streusel mixture evenly over the sweet potato filling in the casserole dish.
  10. Cover the casserole dish loosely with foil. Bake at 350°F (175°C) for 20 minutes.
  11. Remove the foil. Bake uncovered for an additional 15–20 minutes, or until the filling is set (the centre should wiggle only slightly) and the topping is deeply golden brown and crunchy.
  12. Allow the casserole to rest for 10 minutes before serving.