Ingredients:

  • 2 lbs (approx. 900 g) Sweet Potatoes (Garnet or Jewel variety)
  • 1/2 cup (115 g) Unsalted Butter, melted, plus extra for greasing
  • 1/2 cup (100 g) Light Brown Sugar, firmly packed
  • 1/4 cup (60 ml) Whole Milk or Half-and-Half
  • 2 large Eggs, lightly beaten
  • 1 tsp (5 ml) Vanilla Extract
  • 1 tsp (5 g) Ground Cinnamon (for filling)
  • 1/2 tsp (2.5 g) Ground Nutmeg
  • 1/2 tsp (2.5 g) Salt (fine sea salt)
  • 1 cup (120 g) All-Purpose Flour (for streusel)
  • 1 cup (200 g) Light Brown Sugar (for streusel), firmly packed
  • 1/2 cup (115 g) Unsalted Butter, chilled and cubed (for streusel)
  • 1 cup (110 g) Pecan Halves or Pieces, roughly chopped
  • 1/4 tsp (1 g) Ground Cinnamon (for streusel)

Instructions:

  1. Wash and peel the sweet potatoes. Cut them into roughly 1-inch (2.5 cm) chunks.
  2. Place chunks in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender (about 15–20 minutes).
  3. Drain the potatoes thoroughly. Transfer to a large bowl and mash until completely smooth, ensuring no lumps remain.
  4. Add the melted butter and brown sugar to the warm mashed potatoes. Mix thoroughly until the sugar dissolves.
  5. Add the beaten eggs, milk/half-and-half, and vanilla extract to the mixture. Stir until just combined. Do not overmix.
  6. Stir in the cinnamon, nutmeg, and salt. Taste and adjust seasoning if necessary.
  7. Lightly grease a 9x13 inch baking dish. Spread the sweet potato filling evenly into the prepared dish.
  8. In a separate medium bowl, whisk together the flour, brown sugar, and cinnamon for the topping.
  9. Add the chilled, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until large, pea-sized crumbs form, avoiding a paste.
  10. Fold in the chopped pecans gently.
  11. Sprinkle the streusel topping evenly over the sweet potato filling.
  12. Preheat the oven to 350°F (175°C). Place the casserole in the preheated oven and bake for 40–45 minutes.
  13. Check for doneness: The filling should be set and the streusel topping should be golden brown and crisp.
  14. Allow the casserole to rest for 10–15 minutes before serving to allow the filling to firm up properly.