Ingredients:

  • 5 lbs (1.15 kg) Sweet Potatoes, peeled
  • 1/2 cup (1 stick) Unsalted Butter, melted
  • 1/2 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar, packed
  • 2 Large Eggs, lightly whisked
  • 1/4 cup Whole Milk or Cream
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
  • 1/2 cup All-Purpose Flour (for streusel)
  • 1/2 cup Light Brown Sugar, packed (for streusel)
  • 1/2 teaspoon Ground Cinnamon (for streusel)
  • 1/4 cup (1/2 stick) Unsalted Butter, cold and diced (for streusel)
  • 1 cup Pecans, roughly chopped

Instructions:

  1. Preheat oven to 350°F / 175°C. Lightly grease the 9x13 inch baking dish.
  2. Cook the sweet potatoes: For the best flavour, roast them until tender (about 45 minutes). Alternatively, boil them in salted water until easily pierced with a fork (about 25-30 minutes).
  3. Drain the cooked potatoes well. Place them in a large mixing bowl and mash until mostly smooth.
  4. Combine Wet Ingredients: Add the melted butter, whole milk or cream, eggs, and vanilla extract to the mashed potatoes. Stir well to combine thoroughly.
  5. Add Sweeteners & Spices: Incorporate the granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Mix thoroughly until the mixture is uniform and the sugar is dissolved.
  6. Transfer the mixture into the prepared casserole dish. Smooth the top with a spatula.
  7. Prepare the Streusel Topping: In a separate medium bowl, whisk together the flour, brown sugar, and cinnamon for the topping.
  8. Cut in Butter: Add the cold, diced butter to the dry mixture. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
  9. Add Pecans: Fold in the chopped pecans.
  10. Assemble and Bake: Evenly sprinkle the pecan streusel topping over the sweet potato base, ensuring full coverage.
  11. Bake for 40 to 45 minutes, until the topping is deeply golden brown and the potato base is set (it shouldn't wobble in the centre).
  12. Rest: Remove from the oven and let rest for 10 minutes before serving. This allows the base to firm up.