Ingredients:

  • 4 lbs Sweet Potatoes, peeled & cubed
  • 1/2 cup Unsalted Butter (Divided: 4 Tbsp for browning, 4 Tbsp melted)
  • 1/4 cup packed Light Brown Sugar
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Whole Milk or Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 tsp Freshly Grated Orange Zest
  • 1 tsp Ground Cinnamon (for filling)
  • 1/2 tsp Freshly Grated Nutmeg
  • 1/2 tsp Fine Sea Salt (for filling)
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Old-Fashioned Rolled Oats
  • 1/2 cup Pecans, roughly chopped
  • 1/3 cup packed Dark Brown Sugar
  • 1/2 tsp Ground Cinnamon (for topping)
  • Pinch Fine Sea Salt (for topping)
  • 1/4 cup Cold Unsalted Butter, diced

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch casserole dish. Place peeled and cubed sweet potatoes in a large pot, cover with cold water, add a pinch of salt, and boil until fork-tender (20–25 minutes). Drain the potatoes thoroughly and let them steam dry for 5 minutes.
  2. Make the Brown Butter: In a small saucepan, melt 4 Tbsp (55g) of butter over medium heat. Continue cooking, stirring, until the milk solids turn golden brown and smell nutty (about 3–4 minutes). Immediately pour the brown butter into a large mixing bowl to stop the cooking.
  3. Make the Filling Base: Add the cooked sweet potatoes to the bowl with the brown butter and mash until smooth. Whisk together the remaining 4 Tbsp melted butter, light brown sugar, milk/cream, vanilla, orange zest, cinnamon, nutmeg, and salt.
  4. Temper the Eggs: Slowly whisk a small ladle of the warm sweet potato mixture into the beaten eggs to temper them. Then, pour the tempered eggs into the main sweet potato mixture and stir until fully combined and smooth. Scrape the filling into the prepared casserole dish.
  5. Prepare Streusel Topping: In a separate medium bowl, combine the flour, rolled oats, pecans, dark brown sugar, cinnamon, and salt. Add the cold, diced butter. Use fingertips or a pastry blender to 'cut' the butter into the dry mixture until crumbly. Chill the streusel.
  6. Bake: Preheat the oven to 350°F (175°C). Sprinkle the chilled streusel topping evenly over the sweet potato filling. Bake for 25–30 minutes, or until the filling is set and the streusel is golden brown and crisp.
  7. Rest: Remove from the oven and let the Sweet Potato Casserole rest for 10–15 minutes before serving to allow the custard to fully set.