Ingredients:

  • 4 large (about 4 lbs) Sweet Potatoes (yams), peeled and diced
  • ½ cup Unsalted Butter, melted (plus extra for greasing)
  • ½ cup Light Brown Sugar, packed
  • 2 Large Eggs, room temperature, lightly beaten
  • ¼ cup Whole Milk or Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ½ tsp Fine Sea Salt (for the base)
  • ½ cup All-Purpose Flour
  • ½ cup Light Brown Sugar, packed (for the topping)
  • 4 tbsp Unsalted Butter, cold and diced
  • 1 cup Chopped Pecans
  • Pinch of Salt (for the streusel)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook the Potatoes: Peel and dice the sweet potatoes evenly. Either boil until fork-tender (about 20 minutes) or, for a more intense flavour, roast them until soft (40 minutes, recommended).
  3. Mash: Drain the cooked potatoes thoroughly and transfer them to a large mixing bowl. Mash until smooth. Use a hand mixer for a baby-smooth texture.
  4. Add Wet Ingredients: While the potatoes are still warm, incorporate the melted butter, brown sugar, salt, and spices (cinnamon and nutmeg). Stir well.
  5. Temper and Combine: Lightly whisk the two large eggs and the milk/cream in a separate bowl. Slowly stream the egg mixture into the potato mixture, stirring continuously until fully incorporated and the base is smooth and uniform. Stir in the vanilla extract.
  6. Transfer: Pour the sweet potato mixture into the prepared baking dish, ensuring the top is relatively level. Set aside.
  7. Combine Dry Ingredients: In a medium bowl, whisk together the flour, brown sugar, and a pinch of salt.
  8. Cut in the Butter: Add the cold, diced butter to the dry mixture. Use your fingertips or a pastry cutter to quickly work the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Ensure the butter remains cold.
  9. Add Pecans: Stir in the chopped pecans. Place the streusel mixture in the fridge.
  10. Initial Bake: Place the sweet potato base (without the streusel) into the preheated oven. Bake for 20 minutes to allow the custard base to set slightly.
  11. Add Topping: Carefully remove the dish from the oven. Sprinkle the chilled streusel mixture evenly over the top.
  12. Final Bake: Return the casserole to the oven and bake for an additional 15–20 minutes, or until the topping is golden brown and bubbling, and the base is set (a skewer inserted near the centre should come out mostly clean).
  13. Rest and Serve: Allow the casserole to rest for 10 minutes before serving. This ensures it holds its shape beautifully.