Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted, plus extra for greasing
  • 1/2 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt
  • 1 cup all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1 cup chopped pecans
  • 1 tablespoon bourbon (optional)

Instructions:

  1. Peel and cube sweet potatoes. Boil or steam until fork-tender (about 15–20 minutes). Drain thoroughly and return to the hot pot over low heat for 1 minute to dry excess moisture.
  2. Mash the potatoes until completely smooth. Let cool slightly (about 10 minutes).
  3. In a large bowl, combine the mashed potatoes with melted butter, cream, light brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Beat until the mixture is lump-free and velvety smooth.
  4. Pour the filling evenly into a lightly greased 9x13 inch baking dish.
  5. Prepare Topping: In a separate bowl, whisk together the flour, dark brown sugar, and salt for the streusel.
  6. Using a pastry cutter or your fingertips, quickly cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  7. Toss in the chopped pecans and drizzle with bourbon (if using). Mix gently until just combined.
  8. Evenly scatter the streusel mixture over the sweet potato base.
  9. Bake in a preheated oven at 375°F (190°C) for 35–40 minutes, or until the topping is deep golden brown and the filling is set.
  10. Let the casserole rest for 10–15 minutes before serving.