Ingredients:
- 4 lbs Sweet Potatoes (Yams/Garnet preferred), peeled and cut into large chunks
- 1/2 cup Unsalted Butter, divided (10 Tbsp total)
- 2 Large Eggs, lightly beaten
- 1/2 cup Light Brown Sugar, packed
- 1/4 cup Whole Milk or Heavy Cream
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 3/4 tsp Fine Sea Salt (for filling)
- 1 cup All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1 cup Pecans, roughly chopped
- 1/4 tsp Fine Sea Salt (for topping)
Instructions:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss the peeled sweet potato chunks with 2 Tbsp of melted butter. Roast for 45–60 minutes, or until fork-tender and slightly caramelized. Transfer the potatoes to a large bowl and mash thoroughly until smooth.
- Place the remaining 6 Tbsp (90g) of unsalted butter in a small saucepan over medium heat. Cook, stirring occasionally, until the milk solids turn a rich amber brown with a nutty aroma (about 5–7 minutes). Immediately pour the browned butter into a separate small, heat-safe bowl to stop the cooking process.
- Add the brown sugar, milk/cream, vanilla, cinnamon, nutmeg, and 3/4 tsp salt to the mashed sweet potatoes. Mix well. Whisk in the lightly beaten eggs and then pour in the still-warm browned butter. Mix until fully incorporated and smooth. Pour the sweet potato mixture into the greased 9x13 inch baking dish.
- For the Pecan Crunch Topping, whisk together the flour, granulated sugar, and 1/4 tsp salt in a medium bowl. Add the cold, cubed butter. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs or small peas. Fold in the chopped pecans. Scatter the streusel mixture evenly over the sweet potato filling.
- Place the casserole in the preheated 400°F (200°C) oven. Immediately reduce the temperature to 375°F (190°C). Bake for 30–35 minutes, until the filling is set and the topping is golden brown and crisp. Let the casserole rest for at least 10 minutes before serving.