Ingredients:

  • 4 lbs Sweet Potatoes (Yams)
  • 1/2 cup Unsalted Butter, softened (115 g)
  • 1/4 cup Granulated Sugar (50 g)
  • 1/2 cup Light Brown Sugar, packed (110 g)
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Milk or Heavy Cream (60 ml)
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon (for base)
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Salt (Fine Sea Salt)
  • 1/2 cup All-Purpose Flour (60 g)
  • 1/2 cup Light Brown Sugar, packed (for topping, 110 g)
  • 1/4 tsp Ground Cinnamon (for topping)
  • 1/4 cup Unsalted Butter, cold and diced (57 g)
  • 1 cup Pecan Halves, roughly chopped (100 g)

Instructions:

  1. Prep and Boil: Peel the sweet potatoes and cut them into roughly 1-inch cubes for even cooking. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are fork-tender.
  2. Drain and Mash: Drain the potatoes thoroughly. Return the hot potatoes to the pot. Using an electric mixer or potato masher, mash until completely smooth, ensuring no lumps remain.
  3. Combine Wet Ingredients: Add the softened butter, granulated sugar, brown sugar, milk (or cream), vanilla extract, cinnamon, nutmeg, and salt to the warm mashed potatoes. Mix until fully incorporated and smooth.
  4. Add Eggs: Beat the eggs lightly, then mix them quickly into the potato mixture until just combined. Do not overmix.
  5. Fill Casserole Dish: Pour the sweet potato mixture into the prepared 9x13 inch baking dish and smooth the top with a spatula. Set aside.
  6. Mix Dry Topping: In a separate medium bowl, combine the flour, brown sugar, and cinnamon for the topping. Whisk briefly to break up any brown sugar clumps.
  7. Cut in Butter: Add the diced, cold butter. Using a pastry blender or your fingertips, cut the butter into the dry mixture until crumbly, forming pea-sized lumps.
  8. Add Pecans: Fold in the chopped pecan halves. Scatter the streusel mixture evenly over the sweet potato base.
  9. Preheat and Bake: Preheat oven to 350°F (175°C). Bake the casserole for 35–40 minutes.
  10. Check for Doneness: The casserole is done when the sweet potato mixture is set and the pecan streusel topping is golden brown and bubbling slightly.
  11. Rest: Remove from oven and allow the casserole to rest for 10–15 minutes before serving. This allows the internal structure to firm up properly.