Ingredients:

  • 3 lbs Sweet Potatoes, peeled and roughly chopped
  • 1/2 cup Unsalted Butter, melted (plus extra for greasing)
  • 1/2 cup Light Brown Sugar, packed
  • 1/4 cup Heavy Cream (Double Cream)
  • 2 Large Eggs, lightly beaten
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Freshly Grated Nutmeg
  • 1/2 tsp Kosher Salt
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Dark Brown Sugar, packed
  • 3/4 cup Chopped Pecans
  • 1/3 cup Unsalted Butter, cold and diced

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Soften the potatoes: Boil, steam, or roast the sweet potatoes until fork-tender. If boiled, drain them completely. Transfer the softened potatoes to a large bowl and mash thoroughly. For a 'soufflé' texture, whip them in a stand mixer until very smooth.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, heavy cream, vanilla extract, and light brown sugar until smooth.
  4. Seasoning: Add the cinnamon, nutmeg, and salt to the wet mixture and whisk to incorporate.
  5. Mix Filling: Pour the liquid mixture over the mashed sweet potatoes. Stir gently until just combined and homogenous. Do not overmix.
  6. Transfer: Scrape the sweet potato mixture into the prepared casserole dish and smooth the top.
  7. Make the Pecan Streusel Topping: In a medium bowl, combine the flour, dark brown sugar, and chopped pecans.
  8. Cut in Butter: Add the cold, diced butter to the dry ingredients. Use a pastry blender, two forks, or your fingertips to cut the butter into the mixture until coarse, pea-sized crumbs form.
  9. Assembly and Baking: Evenly distribute the streusel topping over the sweet potato filling.
  10. Bake the casserole in the preheated oven for 30 to 35 minutes, or until the filling is set and the streusel topping is golden brown and bubbling slightly at the edges.
  11. Rest: Remove from the oven and allow to rest for 10–15 minutes before serving. This helps the filling firm up.