Ingredients:

  • 4 lbs Sweet Potatoes, peeled and cubed
  • 1/2 cup Unsalted Butter, melted and browned (115 g)
  • 1/2 cup Granulated Sugar (100 g)
  • 1/4 cup Dark Brown Sugar, packed (50 g)
  • 2 Tbsp Maple Syrup (Grade A Dark)
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Full-Fat Milk or Half-and-Half (60 mL)
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon (5 g)
  • 1/2 tsp Ground Nutmeg (2.5 g)
  • 1/4 tsp Ground Ginger (1 g)
  • 1 tsp Salt (Fine Sea Salt)
  • 1/2 cup All-Purpose Flour (for streusel, 60 g)
  • 1/2 cup Dark Brown Sugar, packed (for streusel, 100 g)
  • 1/2 tsp Ground Cinnamon (for streusel, 2.5 g)
  • 4 Tbsp Unsalted Butter, cold and cubed (for streusel, 57 g)
  • 1 cup Chopped Pecans (for streusel, 115 g)

Instructions:

  1. Prepare and Cook the Sweet Potatoes: Place peeled and cubed sweet potatoes in a large pot, cover with cold water, and add salt. Bring to a boil, then simmer until fork-tender (about 15–20 minutes). Drain the potatoes immediately and return them to the hot, empty pot for 2 minutes to allow residual moisture to evaporate. Mash or rice the potatoes until completely smooth.
  2. Create the Brown Butter: Melt the 1/2 cup (115g) of butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the milk solids turn golden brown and nutty-smelling (beurre noisette). Immediately remove from heat and set aside to cool slightly.
  3. Make the Filling: In a separate bowl, whisk together the eggs, milk, vanilla extract, and maple syrup. Add the sugars, salt, and spices (cinnamon, nutmeg, ginger) to the warm, mashed sweet potatoes. Stir to combine. Pour the slightly cooled brown butter into the potato mixture and mix well. Gently fold in the wet ingredients until just combined. Transfer the filling mixture into a greased 9x13 inch baking dish.
  4. Prepare and Assemble the Streusel Topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon for the topping. Using your fingers or a pastry blender, cut the cold, cubed butter into the dry mixture until coarse crumbs form. Stir in the chopped pecans. Evenly sprinkle the streusel mixture over the sweet potato filling.
  5. Bake and Serve: Preheat oven to 350°F (180°C). Bake for 35–40 minutes, until the filling is set and the topping is golden brown and crisp. Let the casserole rest for at least 10 minutes out of the oven before serving. This allows the custard base to firm up properly.