Ingredients:

  • 4 large Sweet Potatoes (approx 1.4 kg / 3 lbs), peeled and chopped
  • 1 stick (115 g) Unsalted Butter, softened
  • 1/2 cup (100 g) Granulated Sugar
  • 2 Large Eggs, lightly beaten
  • 1/2 cup (120 mL) Heavy Cream
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Salt (Fine sea salt)
  • 1/2 cup (60 g) All-Purpose Flour, sifted
  • 1/2 cup (110 g) packed Light Brown Sugar
  • 4 Tbsp (55 g) Unsalted Butter, very cold, cut into small cubes
  • 1 cup (120 g) Chopped Pecans

Instructions:

  1. Preheat oven to 180°C (350°F). Lightly grease a 23 cm x 23 cm (9-inch square) baking dish.
  2. Place the chopped sweet potatoes into a large saucepan and cover them with cold, salted water. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender.
  3. Drain the potatoes completely. Return them immediately to the dry, hot pot. Mash thoroughly using a hand masher or hand mixer until no large lumps remain, ensuring a smooth texture.
  4. While the potatoes are still warm, add the 115 g of softened butter and the granulated sugar. Stir until fully melted and combined.
  5. Add the heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Stir well until incorporated.
  6. Quickly fold the 2 lightly whisked eggs into the sweet potato mixture until just combined. Avoid overmixing to prevent the casserole from becoming gluey.
  7. Pour the sweet potato base into the prepared baking dish and spread evenly.
  8. To prepare the topping: In a medium bowl, whisk together the all-purpose flour and light brown sugar.
  9. Add the very cold, cubed butter to the dry mixture. Use your fingertips or a pastry blender to quickly cut the butter into the flour until large, pea-sized crumbs form.
  10. Stir in the chopped pecans until evenly distributed throughout the crumb topping.
  11. Generously sprinkle the entire praline topping mixture evenly over the sweet potato base.
  12. Bake uncovered for 25 minutes. If the topping begins to brown too quickly, lightly tent the dish with ovenproof foil.
  13. Continue baking for another 15–20 minutes, or until the sweet potato base is slightly puffed and set, and the topping is deeply golden brown and crunchy.
  14. Remove from the oven and let rest for 5–10 minutes before serving warm.