Ingredients:
- 3 lbs Sweet Potatoes (Jewel or Garnet variety), peeled and chopped roughly
- 1/2 cup Unsalted Butter, melted
- 1/2 cup Light Brown Sugar, packed
- 1/4 cup Whole Milk or Half-and-Half
- 2 Large Eggs, lightly beaten
- 1 Tbsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Fine Sea Salt
- Zest of 1 large Orange (about 1 tsp)
- 3/4 cup All-Purpose Flour
- 1/2 cup Light Brown Sugar, packed (for streusel)
- 1/2 cup Pecans, chopped coarsely
- 1/2 tsp Ground Cinnamon (for streusel)
- 1/4 tsp Fine Sea Salt (for streusel)
- 1/4 cup Unsalted Butter, chilled and cut into small cubes (for streusel)
Instructions:
- Preheat oven to 400°F (200°C). Toss the chopped sweet potatoes with a drizzle of oil and spread on a baking sheet lined with parchment. Roast for 40-45 minutes, or until fork-tender and slightly caramelized. Scoop the hot, cooked potatoes into a large mixing bowl and mash thoroughly until completely smooth.
- In a separate small bowl, whisk together the melted butter, milk, beaten eggs, and vanilla extract. Pour the wet ingredients over the mashed sweet potatoes. Add the light brown sugar, cinnamon, nutmeg, salt, and orange zest.
- Stir the filling until just combined and smooth. Do not over-mix. Scrape the filling into a prepared 9x13 inch casserole dish, ensuring the top is leveled.
- Prepare the Streusel: In a medium bowl, whisk together the flour, brown sugar, chopped pecans, cinnamon, and salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, quickly rub the butter into the flour mixture until large, shaggy crumbs form.
- Distribute the streusel evenly over the sweet potato filling.
- Reduce the oven temperature to 350°F (180°C). Bake for 35 to 40 minutes, or until the filling is set and the streusel topping is deeply golden brown and crunchy. If the topping starts browning too quickly, loosely tent the dish with foil.
- Remove from the oven and let the casserole rest for 10 minutes before serving.