Ingredients:

  • 4 lbs Sweet Potatoes (or Yams), peeled and roughly chopped
  • 1/2 cup Unsalted Butter, softened (divided for base and greasing)
  • 1/2 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar, packed
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Whole Milk or Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Freshly Grated Nutmeg
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup All-Purpose Flour (Plain)
  • 1 cup Dark Brown Sugar, packed
  • 1/2 cup Unsalted Butter, chilled and cubed
  • 1 cup Chopped Pecans

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch casserole dish generously with about 1 tablespoon of softened butter.
  2. Place the chopped sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until fork-tender (15–20 minutes).
  3. Drain the potatoes thoroughly. For the best texture, press the hot potatoes through a potato ricer or use a hand masher. Avoid using a food processor, as this can result in a gummy texture.
  4. In a large bowl, combine the hot riced sweet potatoes with the remaining 1/4 cup of softened butter, granulated sugar, and light brown sugar. Beat with a wooden spoon or hand mixer until creamy and homogenous.
  5. Whisk the eggs, whole milk, vanilla extract, cinnamon, nutmeg, and salt together in a separate small bowl.
  6. Gently fold the wet mixture into the potato mixture. Mix only until just combined. Transfer the mixture to the prepared casserole dish, spreading evenly.
  7. To prepare the streusel topping: In a medium bowl, whisk together the flour and dark brown sugar.
  8. Add the chilled, cubed butter to the dry mixture. Using a pastry blender or your fingertips, cut the butter into the flour mixture until large, pea-sized crumbs form (do not overwork the mixture).
  9. Fold in the chopped pecans. Sprinkle the entire streusel mixture evenly over the sweet potato base in the casserole dish.
  10. Bake in the preheated oven for 35–40 minutes.
  11. The topping should be golden brown and bubbly, and the base should be set (a knife inserted into the centre should come out mostly clean).
  12. Remove from the oven and allow to rest for at least 10 minutes before serving. This allows the base to firm up properly.