Ingredients:

  • 4 large sweet potatoes (about 4 lbs or 1.8 kg)
  • 1/2 cup (1 stick) unsalted butter, melted, plus extra for greasing
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/4 cup heavy cream (double cream)
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (for base)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt (for base)
  • 1 cup all-purpose flour (for topping)
  • 1/2 cup light brown sugar, packed (for topping)
  • 1/2 cup (1 stick) unsalted butter, cold and cut into cubes (for topping)
  • 1 cup pecans, roughly chopped
  • 1/2 teaspoon ground cinnamon (for topping)
  • 1/4 teaspoon salt (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Peel the sweet potatoes. Cut into large chunks and roast until fork-tender (40–50 minutes), or boil until tender.
  2. Drain potatoes thoroughly (if boiled). Using a potato ricer or masher, mash the potatoes into a large bowl until completely smooth.
  3. In a separate bowl, whisk together the melted butter, both sugars (granulated and brown), heavy cream, beaten eggs, and vanilla extract until well combined.
  4. Add the cinnamon, nutmeg, and salt to the wet mixture. Pour the liquid mixture into the mashed sweet potatoes. Use a rubber spatula or electric mixer on low speed to blend until smooth and uniform. Avoid overmixing.
  5. Grease the 2-quart baking dish. Pour the sweet potato mixture into the dish and smooth the top.
  6. To make the streusel topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt.
  7. Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, work the butter into the flour mixture until large, pea-sized crumbs form. Gently fold in the chopped pecans.
  8. Evenly scatter the pecan streusel mixture over the sweet potato base. Do not press it down.
  9. Bake for 35–40 minutes, or until the edges are set and the streusel topping is golden brown and crisp. (If the topping browns too quickly, loosely cover the dish with foil.)
  10. Remove from the oven and let rest for 10 minutes before serving.