Ingredients:

  • 4 lb sweet potatoes, peeled and roughly chopped
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/3 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup milk or heavy cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp fine sea salt
  • 1 cup all-purpose flour (for streusel)
  • 1/2 cup packed light brown sugar (for streusel)
  • 1/2 tsp ground cinnamon (for streusel)
  • Pinch fine sea salt (for streusel)
  • 1/3 cup cold unsalted butter, diced
  • 1 cup coarsely chopped pecans

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a standard 9 x 13-inch (23 x 33 cm) baking dish.
  2. Place peeled and chopped sweet potatoes into a large pot. Cover with cold water, bring to a boil, and cook until fork-tender (approx. 15–20 minutes). Drain the potatoes completely and mash thoroughly until no lumps remain.
  3. In a separate bowl, whisk together the melted butter, 1/3 cup brown sugar, beaten eggs, milk/cream, and vanilla extract until smooth. Whisk in the 1 teaspoon cinnamon, nutmeg, and 1/2 teaspoon salt.
  4. Gently pour the liquid mixture into the mashed sweet potatoes and mix until just combined and smooth. Spread the sweet potato base evenly into the prepared baking dish.
  5. To create the streusel, whisk together the flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt in a medium bowl. Add the cold, diced butter. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
  6. Gently fold the chopped pecans into the streusel mixture. Distribute the streusel evenly over the sweet potato base.
  7. Bake for 35–45 minutes, or until the streusel topping is golden brown and crunchy, and the sweet potato filling is set and bubbling around the edges.
  8. Remove from the oven and let rest for 5–10 minutes before serving. This allows the filling to firm up slightly.