Ingredients:

  • 4 lbs Sweet Potatoes (Yams), firm
  • 1/2 cup Unsalted Butter, melted (Plus extra for greasing dish)
  • 3/4 cup Pure Maple Syrup (Grade A Dark)
  • 1/4 cup Heavy Cream (Double Cream)
  • 2 Large Eggs, lightly whisked
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon (for filling)
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup All-Purpose Flour (Plain Flour), sifted (for topping)
  • 1/2 cup Brown Sugar, packed (for topping)
  • 1/2 tsp Ground Cinnamon (for topping)
  • 1/3 cup Cold Unsalted Butter, cubed (for topping)
  • 1 cup Chopped Pecans (for topping)

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly prick the sweet potatoes all over with a fork.
  2. Place the potatoes directly on a parchment-lined baking sheet. Roast for 40–50 minutes, or until the skins are wrinkled and the flesh is tender when squeezed.
  3. Allow the potatoes to cool until safe to handle (about 15 minutes). Carefully peel away the skins and discard them.
  4. In a medium bowl, whisk together the flour, brown sugar, and cinnamon (for the streusel topping).
  5. Using your fingertips or a pastry blender, cut the cold butter into the dry ingredients until the mixture resembles coarse breadcrumbs (the size of small peas).
  6. Stir in the chopped pecans. Set the topping aside in the refrigerator to keep the butter firm.
  7. Pass the warm, peeled sweet potato flesh through a potato ricer or food mill into a large mixing bowl for the smoothest possible texture. If you don't have a ricer, mash thoroughly with a hand mixer or potato masher.
  8. In a separate small bowl, whisk together the melted butter, maple syrup, heavy cream, eggs, and vanilla extract until fully combined.
  9. Pour the wet mixture over the mashed potatoes. Add the cinnamon, nutmeg, and salt. Use a spatula or hand mixer on low speed to mix until just combined and creamy. Do not over-mix.
  10. Taste the mixture and adjust seasoning if necessary (more salt for balance, or a dash more spice).
  11. Grease the 9x13-inch baking dish generously with butter.
  12. Transfer the sweet potato mixture into the prepared dish and spread evenly.
  13. Bake the casserole at 350°F (175°C) for 15 minutes. This allows the base to set before adding the topping.
  14. Remove the dish from the oven. Evenly sprinkle the cold pecan streusel mixture over the top.
  15. Return to the oven and bake for another 15–20 minutes, or until the streusel is golden brown, crisp, and the filling is set (the center should have only a very slight wobble).
  16. Allow the casserole to rest for 10–15 minutes before serving. This ensures it holds its shape beautifully when served.