Ingredients:

  • 4 lbs Sweet Potatoes (Yams), scrubbed
  • 2 Tbsp Unsalted Butter, melted, plus extra for greasing
  • 1/2 cup Pure Maple Syrup
  • 1 Tbsp Light Brown Sugar, packed (for filling)
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Whole Milk (or unsweetened nut milk)
  • 1 Tbsp Fresh Orange Juice
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon (for filling)
  • 1/2 tsp Freshly Grated Nutmeg
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup All-Purpose Flour (plain flour)
  • 1/4 cup Light Brown Sugar, packed (for topping)
  • 1/2 tsp Ground Cinnamon (for topping)
  • 4 Tbsp Cold Unsalted Butter, diced
  • 1 cup Chopped Pecans

Instructions:

  1. Phase 1: Peel the sweet potatoes and cut them into even 1-inch chunks. Place the chunks in a large pot, cover with cold, salted water, and bring to a boil. Reduce heat and simmer until the potatoes are fork-tender (about 15-20 minutes).
  2. Drain the potatoes thoroughly. Immediately pass them through a potato ricer into a large mixing bowl, or mash vigorously until completely smooth and lump-free. Ensure all excess water has evaporated.
  3. Phase 2: In a separate small bowl, whisk together the melted butter, maple syrup, 1 Tbsp brown sugar, milk, orange juice, and vanilla.
  4. Beat the eggs separately. Temper the eggs by whisking a ladleful of the warm sweet potato mixture into the eggs, then immediately add the tempered egg mixture, spices (cinnamon, nutmeg, salt), and the remaining wet ingredients to the mashed sweet potatoes. Stir briskly but gently until the filling is homogenous, smooth, and creamy.
  5. Phase 3: To make the topping, whisk together the flour, 1/4 cup brown sugar, and 1/2 tsp cinnamon in a medium bowl. Add the cold, diced butter and quickly rub it into the flour using your fingertips until the mixture resembles coarse, pea-sized crumbs. Stir in the chopped pecans.
  6. Phase 4: Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) casserole dish.
  7. Spread the sweet potato filling evenly into the prepared dish. Sprinkle the pecan crumble evenly over the top, making sure to cover the entire surface.
  8. Bake for 30–35 minutes. The filling should be set (it shouldn't wobble much when gently shaken), and the topping should be golden brown and crisp.
  9. Remove from the oven and let it stand for 10 minutes before serving. This allows the filling to fully set up.