Ingredients:

  • 4 large Sweet Potatoes (Yams), peeled and diced (about 3.5 lbs)
  • 1/2 cup (115 g) Unsalted Butter, melted, plus extra for greasing
  • 1/2 cup (100 g) Light Brown Sugar, packed
  • 1/4 cup (50 g) Granulated Sugar
  • 2 Large Eggs, room temperature, lightly beaten
  • 1/4 cup (60 ml) Heavy Cream (or whole milk)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Fine Sea Salt (for filling)
  • 1/2 cup (65 g) All-Purpose Flour
  • 1/4 cup (50 g) Light Brown Sugar, packed (for streusel)
  • 1/4 cup (55 g) Cold Unsalted Butter, cut into small cubes
  • 3/4 cup (90 g) Chopped Pecans, lightly toasted
  • 1/4 teaspoon Fine Sea Salt (for streusel)

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease the 9x13 inch baking dish with butter.
  2. Place diced sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
  3. Drain the potatoes completely. Return them to the warm pot and mash until completely smooth and lump-free using a potato masher or electric hand mixer.
  4. In a separate medium bowl, whisk together the melted butter, 1/2 cup brown sugar, granulated sugar, beaten eggs, heavy cream, and vanilla extract until smooth. Whisk in the cinnamon, nutmeg, and 1/2 teaspoon salt.
  5. Pour the wet mixture into the mashed sweet potatoes. Stir thoroughly until the mixture is uniform and velvety smooth. Transfer the base into the prepared baking dish and smooth the top.
  6. To prepare the streusel, mix together the flour, 1/4 cup brown sugar, 1/4 teaspoon salt, and chopped pecans in a clean bowl. Add the cold, cubed butter and cut it into the dry ingredients using fingertips or a pastry cutter until large, pea-sized crumbs form.
  7. Sprinkle the streusel topping evenly over the sweet potato base, ensuring full coverage.
  8. Bake the casserole for 35–40 minutes, or until the filling is set and the topping is golden brown and crisp. If the topping browns too quickly, loosely tent with foil for the last 10 minutes.
  9. Remove from the oven and allow the casserole to rest for at least 10 minutes before serving. This allows the filling to fully firm up.