Ingredients:

  • 4 lbs Sweet Potatoes (Yams), peeled and cubed
  • 1/2 cup Unsalted Butter, melted (plus extra for greasing)
  • 1/2 cup Light Brown Sugar, packed (for base)
  • 1/4 cup Granulated Sugar
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Milk or Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon (for base)
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Fine Sea Salt (for base)
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Light Brown Sugar, packed (for streusel)
  • 1/4 cup Unsalted Butter, cold and diced (for streusel)
  • 1 cup Chopped Pecans
  • 1/2 tsp Ground Cinnamon (for streusel)
  • Pinch of Salt (for streusel)

Instructions:

  1. Prep and Cook the Potatoes: Place peeled and cubed sweet potatoes into a large pot. Cover with water and a generous pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender (about 15–20 minutes).
  2. Drain and Mash: Drain the potatoes completely. Return them to the pot or transfer to a large mixing bowl. Mash thoroughly until completely smooth. Ensure there are no lumps remaining.
  3. Combine Wet Ingredients: In a separate small bowl, lightly whisk the eggs, milk/cream, and vanilla extract until just combined.
  4. Form the Base Mixture: Add the melted butter, sugars (brown and granulated), salt, cinnamon, and nutmeg to the mashed potatoes. Stir well. Incorporate the wet ingredients (egg mixture) and stir quickly until the mixture is smooth and uniform.
  5. Prepare the Dish: Grease a 9x13 inch baking dish generously with butter. Spread the sweet potato mixture evenly into the prepared dish.
  6. Combine Dry Ingredients for Streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and a pinch of salt.
  7. Cut in the Butter: Add the cold, diced butter to the dry ingredients. Using your fingers, a fork, or a pastry blender, quickly work the butter into the flour mixture until coarse, pebble-sized crumbs form. Do not overwork the mixture.
  8. Add Pecans: Fold the chopped pecans into the streusel mixture.
  9. Top the Casserole: Sprinkle the pecan streusel evenly over the sweet potato base, making sure the entire surface is covered for maximum crunch.
  10. Preheat and Bake: Preheat oven to 350°F / 175°C. Bake the casserole for 30–35 minutes.
  11. Check for Doneness: The filling should be set (it shouldn't wobble in the centre), and the streusel topping should be golden brown and bubbling slightly around the edges.
  12. Rest and Serve: Remove from the oven and let rest for 10–15 minutes before serving. This allows the filling to set further.