Ingredients:

  • 4 kg / 3 lbs Sweet Potatoes (about 6 medium), peeled and cubed
  • 115 g / 1/2 cup (1 stick) Unsalted Butter, melted, plus extra for greasing the dish
  • 175 g / 3/4 cup Granulated Sugar
  • 2 Large Eggs, whisked lightly
  • 60 ml / 1/4 cup Whole Milk or Heavy Cream
  • 2 tsp Pure Vanilla Extract
  • 1/2 tsp Fine Sea Salt
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 170 g / 3/4 cup Light Brown Sugar (packed firmly)
  • 90 g / 3/4 cup All-Purpose Flour
  • 85 g / 6 Tbsp Unsalted Butter, cold and cut into small cubes
  • 1 cup / 115 g Pecan Halves or Chopped Pecans

Instructions:

  1. Preheat your oven to 175°C (350°F). Peel and cube the sweet potatoes evenly. Boil them in salted water until they are fork-tender (about 20 minutes).
  2. Drain the potatoes well and place them in a large mixing bowl. Using a masher, ricer, or electric mixer, whip the potatoes until absolutely smooth—no lumps allowed.
  3. Allow the mashed potatoes to cool for 10-15 minutes before adding the eggs.
  4. In a separate bowl, lightly whisk the eggs, melted butter, milk, vanilla, salt, cinnamon, and nutmeg.
  5. Pour the wet mixture into the cooled mashed potatoes. Use a rubber spatula or electric mixer on low speed to thoroughly combine until the filling is homogenous, creamy, and uniform in color.
  6. Lightly grease the 9x13 inch baking dish. Pour the sweet potato mixture into the prepared dish and smooth the top with a spatula.
  7. In a medium bowl, whisk together the brown sugar and flour for the topping.
  8. Add the cold, cubed butter to the dry ingredients. Using your fingers, a pastry blender, or two knives, quickly cut the butter into the mixture until coarse crumbs form (like rough pea-sized pieces).
  9. Stir in the pecan halves or pieces.
  10. Distribute the streusel topping evenly over the sweet potato filling in the baking dish.
  11. Bake for 40 to 45 minutes, or until the filling is set and the topping is golden brown and bubbling. If the topping browns too quickly, loosely tent the dish with foil for the last 15 minutes.
  12. Remove from the oven and let the casserole rest for 10–15 minutes before serving.