Ingredients:

  • 4 lbs Sweet Potatoes (about 4–5 large, Garnet or Jewel variety), peeled and chopped
  • 1/2 cup Unsalted Butter, softened (113 g)
  • 1/2 cup Granulated Sugar (100 g)
  • 1/4 cup Light Brown Sugar, packed (50 g)
  • 1/4 cup Milk or Half-and-Half (60 ml)
  • 2 large Eggs, lightly beaten
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Kosher Salt
  • 1 cup All-Purpose Flour (120 g)
  • 1/2 cup Light Brown Sugar, packed (for topping, 100 g)
  • 1/2 cup Unsalted Butter, very cold and cubed (for topping, 113 g)
  • 1 cup Pecans, coarsely chopped (120 g)
  • 1/2 tsp Ground Cinnamon (for topping)
  • Pinch of Kosher Salt (for topping)

Instructions:

  1. Prepare and Mash the Sweet Potatoes: Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Roast the peeled and chopped sweet potatoes on a baking sheet until fork-tender (about 30 minutes). Alternatively, boil until tender. Transfer the hot sweet potatoes to a large bowl and mash thoroughly until no lumps remain.
  2. Create the Casserole Base: Add the softened butter, granulated sugar, and brown sugar to the warm mashed potatoes. Mix until completely smooth. In a separate small bowl, whisk the beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Pour the liquid mixture into the potato mixture and mix just until combined and smooth. Do not overmix. Spread the sweet potato mixture evenly into the prepared baking dish.
  3. Prepare the Pecan Streusel Topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cubed, cold butter. Use your fingers, a pastry blender, or two knives to 'cut in' the butter until the mixture resembles coarse, pea-sized crumbs. Gently stir in the chopped pecans.
  4. Assemble and Bake: Sprinkle the streusel mixture evenly over the sweet potato base, ensuring full coverage. Bake in the preheated 375°F (190°C) oven for 45 to 50 minutes, or until the sweet potato filling is set and the streusel topping is golden brown and crisp. Remove from the oven and allow to rest for at least 10 minutes before serving. This allows the filling to firm up properly.