Ingredients:

  • 4 lbs (1.8 kg) Sweet Potatoes (Orange Flesh), peeled and cubed
  • 1/2 cup (113 g) Unsalted Butter, melted, plus extra for greasing
  • 1/2 cup (100 g) Granulated Sugar
  • 1/4 cup (55 g) Light Brown Sugar, packed (Filling)
  • 2 Large Eggs, lightly beaten
  • 1/4 cup (60 ml) Whole Milk or Half-and-Half
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1 teaspoon (5 ml) Ground Cinnamon (Filling)
  • 1/2 teaspoon (2.5 ml) Ground Nutmeg
  • 1/2 teaspoon (2.5 ml) Kosher Salt (Filling)
  • 3/4 cup (95 g) All-Purpose Flour (Streusel)
  • 1/2 cup (110 g) Light Brown Sugar, packed (Streusel)
  • 1/2 teaspoon (2.5 ml) Ground Cinnamon (Streusel)
  • Pinch Kosher Salt (Streusel)
  • 1/4 cup (57 g) Unsalted Butter, cold, diced into small cubes (Streusel)
  • 1/2 cup (60 g) Pecans, roughly chopped

Instructions:

  1. Boil the Potatoes: Place the peeled and cubed sweet potatoes into a large pot and cover them with cold, salted water. Bring to a boil and cook until fork-tender (about 15-20 minutes).
  2. Drain and Mash: Drain the potatoes completely. Return them to the hot, empty pot for 2 minutes to allow any residual water to steam off. Mash the potatoes thoroughly or pass them through a ricer for an impeccably smooth result. Set aside to cool slightly.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, milk, vanilla extract, granulated sugar, brown sugar, cinnamon, nutmeg, and salt until well combined.
  4. Mix the Batter: Add the melted butter to the sweet potato purée. Then, pour the egg and sugar mixture over the potatoes. Whip vigorously by hand or use an electric mixer until the filling is homogenous and very smooth. Taste and adjust seasoning.
  5. Combine Dry Streusel: In a clean bowl, whisk together the flour, brown sugar, cinnamon, and a pinch of salt.
  6. Cut in Butter: Add the cold, diced butter to the dry mixture. Use your fingers or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs (like pea-sized lumps). Avoid overmixing.
  7. Add Pecans: Fold in the chopped pecans. Place the streusel topping in the fridge.
  8. Preheat and Assemble: Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Spread the sweet potato filling evenly into the prepared dish. Scatter the pecan streusel topping evenly over the surface.
  9. Bake and Rest: Bake for 45 to 50 minutes, or until the filling is mostly set and the streusel topping is golden brown and bubbling slightly. Allow the casserole to rest for 10-15 minutes before serving to let the filling firm up properly.