Ingredients:

  • 4 lbs Sweet Potatoes (Garnet or Jewel), Washed and scrubbed
  • 1/2 cup (113 g) Unsalted Butter, melted, plus extra for greasing
  • 1/2 cup (100 g) Light Brown Sugar, packed
  • 2 Large Eggs, lightly beaten
  • 1/4 cup (60 ml) Heavy Cream
  • 3 Tbsp (45 ml) Quality Bourbon
  • 1 tsp (5 ml) Vanilla Extract
  • 1 tsp (5 ml) Ground Cinnamon
  • 1/2 tsp (2.5 ml) Ground Nutmeg
  • 1/2 tsp (2.5 ml) Kosher Salt
  • 1/2 cup (60 g) All-Purpose Flour
  • 1/4 cup (25 g) Old-Fashioned Rolled Oats
  • 1 cup (100 g) Chopped Pecans
  • 1/4 cup (50 g) Light Brown Sugar, packed (for topping)
  • 4 Tbsp (56 g) Cold Unsalted Butter, cut into 1/2-inch cubes
  • 1/2 tsp (2.5 ml) Ground Cinnamon (for topping)
  • 1/4 tsp (1 ml) Kosher Salt (for topping)

Instructions:

  1. Preheat the oven to 400°F (200°C). Pierce sweet potatoes several times with a fork. Place on a parchment-lined baking sheet and roast for 45–60 minutes, or until completely tender when pierced.
  2. Allow potatoes to cool slightly (about 15 minutes). Cut them open and scoop the flesh into a large mixing bowl. Discard the skins.
  3. Mash the potato flesh until smooth. For the smoothest texture, consider using a food mill or briefly pulsing in a food processor.
  4. In a separate bowl, whisk together the melted butter, brown sugar, eggs, heavy cream, bourbon, and vanilla extract until well combined.
  5. Stir in the cinnamon, nutmeg, and salt into the wet mixture. Pour the wet mixture over the mashed sweet potatoes. Stir or beat with an electric mixer until the mixture is uniform, light, and very smooth.
  6. Grease a 9x13 inch baking dish generously with butter. Pour the sweet potato base into the prepared dish, smoothing the top with a spatula.
  7. In a medium bowl, whisk together the flour, oats, chopped pecans, brown sugar, cinnamon, and salt.
  8. Add the cold, cubed butter to the dry mixture. Use a pastry blender, two forks, or your fingertips (working quickly) to cut the butter in until coarse crumbs form. The largest pieces should be about the size of a small pea. Chill the mixture for 10 minutes if time allows.
  9. Sprinkle the streusel evenly over the sweet potato base, ensuring full coverage. Return the oven temperature to 350°F (175°C). Bake for 30–35 minutes, or until the sweet potato base is set and the streusel topping is deeply golden brown.
  10. Remove from the oven and allow to rest for 10–15 minutes before serving. This allows the custard to firm up properly.