Ingredients:

  • 4 lbs Sweet Potatoes (Jewel or Garnet), peeled and chopped
  • 1/2 cup Unsalted Butter, melted, plus extra for greasing
  • 1/2 cup Light Brown Sugar, packed
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon (for filling)
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup All-Purpose Flour (for topping)
  • 1/2 cup Light Brown Sugar, packed (for topping)
  • 1 cup Chopped Pecans
  • 1/2 tsp Ground Cinnamon (for topping)
  • 1/3 cup Unsalted Butter, cold, cut into small cubes

Instructions:

  1. Preheat the oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with butter.
  2. Place the peeled and chopped sweet potatoes into a large steamer or boiling pot. Cook until fork-tender (about 30-45 minutes). Drain the potatoes thoroughly, transfer to a large bowl, and mash until smooth.
  3. In a separate bowl, whisk together the melted butter, brown sugar, eggs, heavy cream, and vanilla extract until smooth. Pour this wet mixture into the mashed sweet potatoes.
  4. Add the cinnamon, nutmeg, and salt to the sweet potato mixture. Using a spatula or electric mixer on low speed, mix until the filling is homogenous, light, and fluffy.
  5. Scrape the sweet potato filling into the prepared baking dish and smooth the top evenly. Set aside.
  6. Prepare the Crumble Topping: In a medium bowl, whisk together the flour, brown sugar, chopped pecans, and cinnamon. Add the cold, cubed butter.
  7. Use your fingers or a pastry blender to cut the butter into the flour mixture until large, pea-sized crumbs form. Do not overmix.
  8. Sprinkle the pecan crumble evenly over the sweet potato filling. Place the casserole in the preheated oven and bake for 25 minutes.
  9. If the topping is browning too quickly, loosely tent the casserole with aluminum foil. Continue baking for an additional 15 minutes, or until the filling is set and the topping is golden brown and bubbling slightly at the edges.
  10. Remove from the oven and allow to rest for 10–15 minutes before serving to ensure the filling sets completely.