Ingredients:

  • 5 lbs (1.6 kg) Sweet Potatoes (Orange Flesh), peeled and cubed
  • 8 Tbsp (115 g) Unsalted Butter, divided (5 Tbsp for browning, 3 Tbsp softened)
  • 1/2 cup (100 g) Light Brown Sugar, packed (for filling)
  • 1/4 cup (50 g) Granulated Sugar
  • 2 Large Eggs, lightly beaten
  • 1/4 cup (60 ml) Whole Milk or Heavy Cream (room temperature)
  • 1 tsp (5 ml) Vanilla Extract
  • 1 tsp (5 g) Ground Cinnamon (for filling)
  • 1/2 tsp (2 g) Freshly Grated Nutmeg
  • 1/2 tsp (3 g) Salt (Fine Sea Salt) (for filling)
  • 1/2 tsp (2 g) Orange Zest
  • 3/4 cup (90 g) All-Purpose Flour (Plain)
  • 1/2 cup (100 g) Light Brown Sugar, packed (for topping)
  • 1/2 tsp (2 g) Ground Cinnamon (for topping)
  • 1/4 tsp (1 g) Salt (Fine Sea Salt) (for topping)
  • 4 Tbsp (55 g) Unsalted Butter, Cold and cubed
  • 1 cup (120 g) Pecans, roughly chopped

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish. Place the cubed sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender (about 15-20 minutes). Drain the potatoes thoroughly and return them to the empty, hot pot to steam for 2 minutes to remove excess moisture.
  2. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Whisk briefly. Cut the cold, cubed butter into the dry ingredients using your fingertips or a pastry cutter until the mixture resembles coarse sand (pea-sized crumbs). Stir in the chopped pecans. Set aside or chill in the refrigerator.
  3. In a small, light-coloured saucepan, melt 5 Tbsp (70g) of the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter foams, then subsides. Small brown milk solids will form at the bottom, and the butter will smell intensely nutty. Immediately remove from heat and pour the brown butter (including the solids) into a large mixing bowl to stop the cooking process.
  4. Add the steamed sweet potatoes, the remaining 3 Tbsp of softened butter, both sugars, salt, cinnamon, nutmeg, and orange zest to the bowl with the brown butter. Mash thoroughly until completely smooth (a ricer is recommended). In a separate small bowl, whisk the eggs and milk/cream together. Pour the egg mixture and vanilla extract into the sweet potato mixture. Stir gently until just combined. Taste and adjust seasoning if needed.
  5. Scrape the sweet potato mixture into the prepared baking dish and spread evenly. Bake, uncovered, for 25 minutes until the filling is set. Remove the dish and evenly sprinkle the chilled pecan streusel over the top. Return to the oven and continue baking for another 30–35 minutes, or until the topping is golden brown and crisp. If the streusel browns too quickly, loosely tent the dish with foil.
  6. Remove the casserole from the oven and let it rest on a wire rack for at least 10 minutes before serving. This allows the filling to fully set up and prevents it from being too runny.