Ingredients:

  • 3 lbs Sweet Potatoes (Jewel or Garnet), peeled and diced
  • 1/2 cup (115g) Unsalted Butter, divided (85g for browning, 30g for greasing)
  • 1/3 cup (75g) Cold Unsalted Butter, diced, for streusel
  • 1 cup packed Light Brown Sugar, divided (100g for base, 100g for streusel)
  • 1/4 cup Granulated Sugar (Caster Sugar)
  • 1/2 cup Evaporated Milk (or Heavy Cream)
  • 2 Large Eggs, lightly beaten
  • 1 tsp Pure Vanilla Extract
  • 1 1/2 tsp Ground Cinnamon, divided
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Fine Sea Salt (for potato base)
  • 1/2 cup All-Purpose Flour
  • 1 cup Chopped Pecans
  • Pinch Fine Sea Salt (for streusel)

Instructions:

  1. Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish with 30g (1 oz) of the reserved butter.
  2. Cook Potatoes: Place the diced sweet potatoes in a large saucepan and cover with cold, salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
  3. Drain the potatoes thoroughly. Return them to the pot and mash them until mostly smooth.
  4. Prepare Streusel: In a medium bowl, whisk together the flour, pecans, brown sugar, cinnamon, and a pinch of salt (the streusel ingredients).
  5. Cut in the cold, diced butter using your fingertips or a pastry blender until coarse, pea-sized crumbles form. Set the streusel aside in the refrigerator.
  6. Brown the Butter: Melt the remaining 85g (3 oz) of butter in a small saucepan over medium heat. Continue heating, swirling occasionally, until the milk solids turn a deep amber-brown and the butter smells nutty (3–5 minutes). Remove immediately from heat.
  7. Create the Base Mixture: Pour the warm browned butter, along with any browned bits, into the mashed sweet potatoes.
  8. Stir in the evaporated milk, both sugars, salt, cinnamon, nutmeg, and vanilla extract until just combined.
  9. Incorporate Eggs: Add the lightly beaten eggs and mix gently but thoroughly until the mixture is uniform. Do not overmix.
  10. Assemble: Spread the sweet potato mixture evenly into the prepared baking dish.
  11. Top: Remove the streusel from the fridge and sprinkle it evenly over the potato base.
  12. Bake for 35–40 minutes, or until the filling is set (the center no longer jiggles) and the streusel is deeply golden brown.
  13. Cool and Serve: Allow the casserole to rest for at least 5 minutes before serving. This helps the filling firm up beautifully.