Ingredients:

  • 4 large (about 2.5 lbs) Sweet Potatoes, peeled
  • 1/2 cup Unsalted Butter, softened
  • 1/2 cup Light Brown Sugar, packed
  • 1/4 cup Granulated Sugar (Caster Sugar)
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Milk (Whole or Half-and-Half)
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon (for filling)
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt (Fine Sea Salt)
  • 1/2 cup All-Purpose Flour (Plain Flour)
  • 1/3 cup Light Brown Sugar, packed (for topping)
  • 1/4 cup (4 Tbsp) Unsalted Butter, cold and cubed
  • 1 cup Chopped Pecans
  • 1/4 teaspoon Ground Cinnamon (for topping)

Instructions:

  1. Prepare the Sweet Potatoes: Peel the sweet potatoes and cut them into roughly 1-inch cubes. Place the cubes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until fork-tender (15-20 minutes). Drain thoroughly.
  2. Mash the Potatoes: Immediately mash the hot potatoes until smooth, using a potato masher or an electric hand mixer on low speed. Set aside 2.5 lbs of mashed sweet potato.
  3. Preheat and Combine Wet Ingredients: Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish. In a large bowl, whisk together the softened butter, brown sugar, and granulated sugar until well combined.
  4. Complete the Filling: Beat in the eggs one at a time, followed by the milk, vanilla extract, cinnamon, nutmeg, and salt. Fold the mashed sweet potatoes into the wet ingredients. Mix just until smooth and homogenous. Pour the filling mixture into the prepared casserole dish and smooth the top.
  5. Prepare the Pecan Streusel Topping: In a separate medium bowl, whisk together the flour, brown sugar (for topping), and cinnamon (for topping). Add the cold, cubed butter and use a pastry blender or your fingertips to 'cut' the butter into the flour mixture until pea-sized crumbs form. Stir in the chopped pecans.
  6. Assemble and Bake: Sprinkle the streusel topping evenly over the sweet potato filling. Bake for 35–40 minutes until the filling is set and the topping is golden brown and bubbling slightly.
  7. Cool and Serve: Remove from the oven and let it rest for 10-15 minutes before serving. This allows the filling to firm up properly.