Ingredients:

  • 4 lbs Sweet Potatoes, peeled and cubed
  • 1/2 cup Unsalted Butter, softened, cubed (for filling)
  • 1/4 cup Light Brown Sugar, packed (for filling)
  • 2 Large Eggs, room temperature
  • 1/3 cup Whole Milk or Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Freshly Grated Nutmeg
  • 1 teaspoon Kosher Salt (for filling)
  • 1/2 cup All-Purpose Flour (for topping)
  • 1/3 cup Light Brown Sugar, packed (for topping)
  • 1/4 cup Unsalted Butter, cold, cubed (for topping)
  • 1 cup Chopped Pecans, lightly toasted
  • 1/4 teaspoon Kosher Salt (for topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch casserole dish.
  2. Cook Potatoes: Place the peeled and cubed sweet potatoes into a large pot. Cover with cold, salted water. Bring to a boil, then simmer until fork-tender (about 15-20 minutes). Drain thoroughly, then return the potatoes to the hot, empty pot for 1-2 minutes over low heat to steam off excess moisture.
  3. Prepare Streusel Topping: In a small bowl, whisk together the flour, 1/3 cup brown sugar, and 1/4 teaspoon salt. Cut in the cold, cubed butter using your fingertips or a pastry blender until coarse, pea-sized crumbs form. Stir in the chopped pecans. Set aside and refrigerate.
  4. Make the Casserole Base: Transfer the hot, drained potatoes to a large mixing bowl and mash until smooth. Beat in the softened butter (1/2 cup) and 1/4 cup brown sugar until incorporated.
  5. Incorporate Wet Ingredients: In a separate small bowl, lightly whisk the eggs, milk/cream, vanilla, cinnamon, nutmeg, and 1 teaspoon salt. Pour the wet mixture into the mashed potatoes and mix gently until the filling is homogenous, smooth, and lump-free. Do not overmix.
  6. Assembly and Bake: Scrape the sweet potato filling evenly into the prepared casserole dish. Distribute the chilled streusel topping evenly over the surface. Bake for 25–30 minutes, or until the filling is heated through and the streusel topping is golden brown and bubbling.
  7. Rest: Remove from the oven and allow the casserole to rest for 10 minutes before serving. This allows the dish to set properly.