Ingredients:

  • 4 lbs (1.8 kg) Sweet Potatoes, peeled and cubed
  • 6 Tbsp Unsalted Butter, plus extra for greasing
  • 1/2 cup packed Light Brown Sugar (Base)
  • 1/4 cup Granulated Sugar (Caster Sugar)
  • 2 Large Eggs, lightly beaten
  • 1/4 cup (60 ml) Heavy Cream (Double Cream)
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon (Base)
  • 1/2 tsp Freshly Grated Nutmeg
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup (65 g) All-Purpose Flour (Plain Flour) (Streusel)
  • 1/3 cup packed Light Brown Sugar (Streusel)
  • 1/2 tsp Ground Cinnamon (Streusel)
  • 4 Tbsp Unsalted Butter, cold and cubed (Streusel)
  • 1/2 cup (60 g) Pecans, roughly chopped

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease the 9x13 inch casserole dish well with butter.
  2. Place peeled, cubed sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil, reduce heat, and simmer until fork-tender (about 15–20 minutes).
  3. Drain the potatoes immediately and return them to the empty, warm pot. Let them sit for 2–3 minutes to allow residual moisture to evaporate. Mash the potatoes thoroughly until smooth. Set aside.
  4. Brown the Butter: Melt the 6 Tbsp of butter in a medium skillet over medium heat. Continue cooking, swirling occasionally, until the milk solids brown and the butter smells nutty (4–6 minutes). Remove from heat immediately and stir in the cinnamon, nutmeg, and salt.
  5. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, brown sugar, granulated sugar, heavy cream, and vanilla extract.
  6. Mix Base: Pour the warm brown butter mixture and the wet ingredients into the mashed potatoes. Use a sturdy spatula or hand mixer (on low speed) to combine until just smooth and uniform. Do not overmix.
  7. Transfer the sweet potato mixture into the prepared casserole dish and spread evenly.
  8. Make the Streusel: In a small bowl, combine the flour, brown sugar (topping), and cinnamon (topping). Cut in the very cold, cubed butter until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  9. Initial Bake: Bake the casserole base uncovered for 15 minutes to set the internal structure.
  10. Final Bake: Remove the casserole, sprinkle the streusel topping evenly over the surface. Return to the oven and bake for an additional 20–25 minutes, or until the topping is golden brown and crunchy.
  11. Rest and Serve: Let the casserole rest for 10 minutes before serving.