Ingredients:

  • 4 lbs (1.8 kg) Sweet Potatoes (such as Jewel or Garnet), peeled and chopped
  • 1/2 cup (113 g) Unsalted Butter, melted, for the base
  • 1/2 cup (100 g) Granulated Sugar
  • 1/4 cup (55 g) Light Brown Sugar, packed
  • 1/2 cup (120 ml) Full-fat Evaporated Milk
  • 2 Large Eggs, lightly beaten
  • 2 tsp (10 ml) Vanilla Extract
  • 1 tsp (5 ml) Ground Cinnamon
  • 1/2 tsp (2.5 ml) Ground Nutmeg
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • For the Streusel Topping:
  • 1 cup (125 g) All-Purpose Flour
  • 1 cup (100 g) Pecans, roughly chopped
  • 1/2 cup (110 g) Light Brown Sugar, packed
  • 1/2 tsp (2.5 ml) Ground Cinnamon
  • 1/8 tsp (0.5 g) Salt
  • 1/2 cup (113 g) Unsalted Butter, cubed and chilled
  • 2 tbsp Unsalted Butter, for browning

Instructions:

  1. Prepare the Potatoes: Peel the sweet potatoes and cut them into 1-inch uniform chunks. Place them in a large saucepan, cover with water, and boil or steam until fork-tender (about 15-20 minutes). Drain immediately and return the potatoes to the hot pot for 2 minutes over low heat, stirring occasionally, to evaporate excess moisture.
  2. Create the Smooth Casserole Base: Using an electric mixer or potato ricer, mash the hot sweet potatoes until completely smooth.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, evaporated milk, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Lightly beat the eggs, then slowly whisk them into the wet ingredient mixture.
  4. Mix Base and Assemble: Add the wet ingredients to the mashed sweet potatoes. Mix on medium speed until the mixture is light, fluffy, and fully emulsified. Pour the sweet potato mixture into a greased 9x13 inch casserole dish.
  5. Brown the Butter: Melt the 2 tablespoons of butter in a small saucepan over medium heat. Continue heating until the milk solids turn a deep amber color and the butter smells nutty (about 3–4 minutes). Remove immediately and cool slightly.
  6. Prepare the Streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the 1/2 cup of cold, cubed butter and the cooled brown butter. Use a pastry cutter or fingertips to cut the butter into the flour until coarse crumbs form. Fold in the chopped pecans.
  7. Bake and Finish: Preheat oven to 350°F / 175°C. Evenly sprinkle the pecan streusel mixture over the sweet potato base. Bake for 35–40 minutes, or until the filling is set and the topping is golden brown and bubbling. Allow the casserole to rest for 10-15 minutes before serving.