Ingredients:
- 4 lbs (Approx. 1.8 kg) Sweet Potatoes, peeled and cut into large chunks
- 1/2 cup (115 g) Unsalted Butter, softened, plus extra for greasing
- 1/2 cup (100 g) Granulated Sugar
- 1/4 cup (50 g) Light Brown Sugar, packed (for base)
- 2 Large Eggs, lightly beaten
- 1/4 cup (60 ml) Heavy Cream or Whole Milk
- 1 Tbsp (15 ml) Vanilla Extract
- 1 tsp (5 ml) Ground Cinnamon
- 1/2 tsp (2.5 ml) Ground Nutmeg
- 1/2 tsp (2.5 g) Kosher Salt
- 1 cup (125 g) All-Purpose Flour (for topping)
- 1/2 cup (100 g) Light Brown Sugar, packed (for topping)
- 1/2 cup (115 g) Unsalted Butter, cold and cubed (for topping)
- 1 cup (100 g) Chopped Pecans, lightly toasted
Instructions:
- Prep the Potatoes: Peel and cook the sweet potatoes until tender (roasting is preferred, or boil/steam for 20-25 minutes). Drain thoroughly, allowing them to steam dry for 5 minutes if boiled. Transfer to a large bowl and mash until perfectly smooth.
- Combine Wet Ingredients: While the potatoes are still warm, incorporate the softened butter, granulated sugar, brown sugar, heavy cream, vanilla, cinnamon, nutmeg, and salt. Mix thoroughly until everything is combined and smooth.
- Add Eggs: Gently fold the lightly beaten eggs into the sweet potato mixture. Do not overmix; stop mixing as soon as the eggs are incorporated.
- Transfer to Dish: Generously grease a 9x13 inch baking dish. Pour the sweet potato base into the prepared dish and smooth the top with a spatula.
- Make the Praline Topping: In a medium bowl, whisk together the flour and brown sugar. Add the cold, cubed butter and cut it in using a pastry blender or fork until the mixture resembles coarse crumbs. Gently fold in the chopped pecans.
- Bake: Sprinkle the praline topping evenly over the sweet potato base. Place the dish in a preheated oven (350°F / 175°C). Bake for 40 to 45 minutes, or until the filling is set and the topping is golden brown and bubbling.
- Rest: Allow the casserole to rest for 10 minutes before serving. This allows the mixture to firm up slightly.