Ingredients:

  • 4 lbs Sweet Potatoes (or Yams), peeled and chopped
  • 1/2 cup Unsalted Butter, melted, plus extra for greasing
  • 1/2 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar, firmly packed
  • 2 Large Eggs, lightly whisked
  • 1/4 cup Whole Milk or Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon (for filling)
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup All-Purpose Flour (for topping)
  • 1/2 cup Dark Brown Sugar, firmly packed (for topping)
  • 1/2 teaspoon Ground Cinnamon (for topping)
  • 1/3 cup Unsalted Butter, chilled and cut into small cubes
  • 1 cup Pecans, roughly chopped

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish liberally with butter.
  2. Place the peeled and chopped sweet potatoes into a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until fork-tender.
  3. Drain the potatoes completely. Place them in a large bowl and mash thoroughly until smooth.
  4. Add the melted butter, granulated sugar, light brown sugar, milk (or cream), vanilla extract, cinnamon, and salt to the mashed sweet potatoes. Mix until fully incorporated and smooth.
  5. Incorporate the two lightly whisked eggs, mixing quickly until just combined. Scrape the sweet potato mixture into the prepared baking dish and spread evenly.
  6. Prepare the topping: In a separate medium bowl, whisk together the flour, dark brown sugar, and cinnamon.
  7. Add the chilled, cubed butter to the dry mixture. Use a pastry blender or your fingertips to cut the butter into the mixture until coarse crumbs form.
  8. Stir in the chopped pecans until evenly distributed throughout the crumble mixture.
  9. Sprinkle the pecan topping evenly over the sweet potato filling.
  10. Bake the casserole in the preheated oven for 40–45 minutes, or until the filling is set and the topping is golden brown and bubbling slightly. If the topping begins to brown too quickly, loosely cover the dish with foil.
  11. Remove the casserole from the oven and allow it to rest for at least 10 minutes before serving. This allows the filling to firm up properly.