Ingredients:

  • 4 kg (3 lbs) Sweet Potatoes (about 5-6 medium), peeled and cubed for roasting
  • 115 g (1 stick / ½ cup) Unsalted Butter, softened to room temperature, plus extra for greasing
  • 180 g (¾ cup) Light Brown Sugar, packed
  • 120 ml (½ cup) Heavy Cream (Double Cream)
  • 2 Large Eggs, lightly beaten
  • 1 tbsp Pure Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ tsp Salt (Fine Sea Salt)
  • 120 g (1 cup) Pecan Halves, roughly chopped
  • 100 g (½ cup) Light Brown Sugar, packed
  • 60 g (½ cup) All-Purpose Flour (Plain Flour)
  • 55 g (¼ cup / ½ stick) Unsalted Butter, very cold and cubed

Instructions:

  1. Preheat your oven to 200°C (400°F). Lightly grease a large baking sheet.
  2. Toss the peeled and cubed sweet potatoes lightly with a neutral oil. Spread them in a single layer on the prepared baking sheet. Roast for 30–40 minutes, or until fork-tender and slightly caramelised around the edges.
  3. Remove the potatoes from the oven. Transfer them to a large bowl and mash them thoroughly until smooth. Allow the mash to cool for about 15 minutes before proceeding.
  4. While the potatoes are cooling, whisk together the softened butter, brown sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt in a separate bowl until completely smooth.
  5. Add the wet ingredient mixture to the slightly cooled sweet potato mash. Stir until fully incorporated and lump-free.
  6. Lightly grease your 9x13 inch casserole dish. Pour the sweet potato mixture into the dish, spreading it evenly.
  7. In a medium bowl, whisk together the chopped pecans, brown sugar, and flour.
  8. Add the cold, cubed butter to the dry mixture. Use your fingers or a pastry blender to 'cut' the butter into the flour mixture until it resembles coarse crumbs or small peas.
  9. Scatter the streusel evenly over the sweet potato base in the casserole dish.
  10. Place the casserole in the oven. Reduce the temperature to 175°C (350°F). Bake for 35–40 minutes.
  11. The filling should be mostly set (no longer liquid) when gently shaken, and the streusel should be golden brown and toasted.
  12. Allow the casserole to rest for 10–15 minutes before serving. This helps the custard base firm up completely.