Ingredients:

  • 4 lbs Sweet Potatoes (Orange Flesh, e.g., Garnet or Jewel)
  • 1 cup Unsalted Butter (Softened)
  • 1 cup Granulated Sugar
  • 2 Large Eggs (Lightly beaten)
  • ¼ cup Whole Milk or Heavy Cream
  • 1 Tbsp Vanilla Extract
  • 1 tsp Ground Cinnamon (for filling)
  • ½ tsp Salt (Fine Sea Salt)
  • 1 cup All-Purpose (Plain) Flour
  • 1 cup Light Brown Sugar (Packed)
  • 1 cup Pecans (Roughly Chopped)
  • ⅓ cup Unsalted Butter (Melted)
  • ½ tsp Ground Cinnamon (for topping)
  • ¼ tsp Salt (for topping)

Instructions:

  1. Prepare the Sweet Potatoes: Preheat oven to 350°F (175°C). Grease the 9x13 inch baking dish. Peel the sweet potatoes and cut them into large, uniform chunks. Boil until fork-tender (about 20–30 minutes) or roast whole (40–50 minutes). Drain completely if boiled. Mash the potatoes using a mixer or heavy-duty masher until completely smooth.
  2. Create the Filling: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the lightly beaten eggs, whole milk or heavy cream, and vanilla extract; mix on low speed until just combined. Gradually add the warm, mashed sweet potatoes, the 1 tsp of cinnamon, and ½ tsp of salt. Mix thoroughly until the filling is uniform and creamy. Spread the filling evenly into the prepared baking dish.
  3. Mix the Pecan Streusel Topping: In a separate medium bowl, whisk together the flour, brown sugar, the ½ tsp of cinnamon, and ¼ tsp of salt. Stir in the roughly chopped pecans. Pour the melted butter over the mixture. Mix with a fork until large, moist clumps form, resembling coarse, wet sand.
  4. Assemble and Bake: Crumble the streusel mixture evenly over the sweet potato filling. Bake at 350°F (175°C) for 25 minutes. If the topping is browning too quickly, loosely tent the casserole with foil. Continue baking for an additional 10–15 minutes, until the filling is set and the streusel is golden brown and bubbling slightly. Remove from the oven and allow to cool for at least 15 minutes before serving.