Ingredients:

  • 4 lbs Sweet Potatoes (Garnet or Jewel), scrubbed clean
  • 1/2 cup Unsalted Butter, melted, plus extra for greasing
  • 1/4 cup Light Brown Sugar, packed (for filling)
  • 1/4 cup Heavy Cream (35% Fat)
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Bourbon, divided (3 tbsp for reduction, 1 tbsp for flavor)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Freshly Grated Nutmeg
  • 1/2 teaspoon fine grain Salt (for filling)
  • 1/2 cup All-Purpose Flour (for streusel)
  • 3/4 cup Pecans, roughly chopped
  • 1/4 cup Light Brown Sugar, packed (for streusel)
  • 4 tablespoons Unsalted Butter, chilled, cut into small cubes (for streusel)
  • 1/4 teaspoon Pinch of Salt (for streusel)

Instructions:

  1. Preheat the oven to 400°F (200°C). Prick the sweet potatoes all over with a fork. Place them directly on a baking sheet and roast for 45–55 minutes, or until completely tender.
  2. Allow the potatoes to cool slightly (about 10 minutes). Slice them open, discard the skin, and scoop the flesh into a large mixing bowl. Use a potato ricer or hand mixer to achieve a smooth, lump-free texture. Set aside.
  3. In a heavy-bottomed saucepan, combine 3 tablespoons of the bourbon. Bring to a simmer over medium-high heat. Cook, swirling occasionally, until the liquid has reduced by half and is slightly syrupy (about 2–3 minutes). Remove from heat immediately.
  4. Add the melted butter, heavy cream, brown sugar, eggs, vanilla extract, and the remaining 1 tablespoon of unreduced bourbon to the reduced bourbon mixture. Whisk until fully combined and smooth.
  5. Pour the wet mixture over the mashed sweet potatoes. Add the cinnamon, nutmeg, and salt. Mix thoroughly until the filling is uniform, light, and creamy. Grease the 9x13 inch baking dish and spread the sweet potato filling evenly into the prepared dish.
  6. In a small bowl, combine the flour, pecans, brown sugar, and salt for the streusel topping.
  7. Add the cubed, cold butter. Using your fingertips or a pastry cutter, quickly work the butter into the flour mixture until large, crumbly pieces form (resembling coarse sand and pebbles).
  8. Sprinkle the streusel topping evenly over the sweet potato filling.
  9. Place the casserole in the preheated oven (400°F / 200°C) and bake for 35–40 minutes. The filling should be set and the streusel golden brown and crisp.
  10. Remove from the oven and allow to rest for 10 minutes before serving. This allows the filling to firm up completely.