Ingredients:

  • 4 lbs (1.8 kg) Sweet Potatoes, peeled & cubed
  • 1/2 cup (115 g) Unsalted Butter, softened (plus extra for greasing)
  • 1/2 cup (110 g) Light Brown Sugar, packed (Base)
  • 2 Large Eggs, lightly beaten
  • 1/4 cup (60 ml) Whole Milk or Heavy Cream
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1 tsp (5 ml) Orange Zest, finely grated
  • 1 tsp (5 g) Ground Cinnamon (Base)
  • 1/2 tsp (2.5 g) Ground Nutmeg
  • 1/2 tsp (2.5 g) Salt (Kosher or Sea)
  • 3/4 cup (90 g) All-Purpose Flour (Streusel)
  • 1/3 cup (75 g) Light Brown Sugar, packed (Streusel)
  • 1/4 cup (50 g) Granulated Sugar (Streusel)
  • 1/2 tsp (2.5 g) Ground Cinnamon (Streusel)
  • 1/2 cup (115 g) Unsalted Butter, chilled and cubed (Streusel)
  • 1 cup (100 g) Pecans, roughly chopped

Instructions:

  1. Preheat the oven to 190°C (375°F). Lightly grease a 9x13 inch casserole dish with butter.
  2. Place peeled and cubed sweet potatoes in a large pot. Cover with cold, salted water and bring to a boil. Cook until fork-tender (15–20 minutes).
  3. Drain the potatoes completely. Return them to the hot, empty pot over low heat for 1–2 minutes, shaking occasionally, to evaporate excess moisture.
  4. Mash the potatoes until smooth. If using an electric mixer, beat on medium speed until creamy.
  5. In a separate bowl, lightly whisk the eggs, milk or cream, and vanilla extract.
  6. Add the softened butter, brown sugar, orange zest, cinnamon, nutmeg, and salt to the warm mashed potatoes. Mix thoroughly.
  7. Slowly stream the egg/milk mixture into the sweet potato mixture while mixing constantly.
  8. Pour the sweet potato base into the prepared casserole dish and smooth the surface.
  9. For the streusel, whisk together the flour, both sugars, and cinnamon in a medium bowl.
  10. Add the cold, cubed butter to the dry mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
  11. Fold in the chopped pecans.
  12. Sprinkle the streusel topping evenly over the sweet potato base, covering the entire surface.
  13. Bake for 35–40 minutes, until the sweet potato mixture is set and the streusel is deeply golden brown and bubbling slightly around the edges.
  14. Let the casserole rest for 10 minutes before serving.