Ingredients:

  • 3 lbs Sweet Potatoes (Orange Flesh), peeled and roughly chopped
  • 1/2 cup Unsalted Butter, divided (1/4 cup for browning, 1/4 cup melted)
  • 1/2 cup Light Brown Sugar, packed
  • 2 Large Eggs, lightly beaten
  • 1/2 cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon (for mash)
  • 1/2 tsp Ground Nutmeg
  • 3/4 tsp Fine Sea Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup All-Purpose Flour (for streusel)
  • 1/4 cup Light Brown Sugar, packed (for streusel)
  • 1/4 tsp Ground Cinnamon (for streusel)
  • 1/4 cup Unsalted Butter, cold and cubed (for streusel)
  • 3/4 cup Chopped Pecans

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. Place the chopped sweet potatoes in a stockpot and cover with cold, salted water. Bring to a boil, then simmer until fork-tender (15–20 minutes). Drain the potatoes thoroughly in a colander, letting them sit for 5 minutes to steam-dry.
  3. Prepare the Pecan Streusel: In a medium bowl, whisk together the flour, 1/4 cup brown sugar, and 1/4 tsp cinnamon. Cut in the cold, cubed 1/4 cup butter using your fingers until pea-sized crumbs form. Fold in the chopped pecans. Place the streusel mixture in the refrigerator to chill.
  4. Make the Brown Butter: Melt 1/4 cup of the butter in a small saucepan over medium heat. Continue heating, stirring frequently, until the butter foams, darkens, and nutty brown bits form at the bottom (2–4 minutes). Remove immediately from heat and set aside to cool slightly.
  5. Mash Potatoes: Return the dry potatoes to a large mixing bowl. Mash until smooth, ensuring no lumps remain.
  6. Combine Wet Ingredients: In a separate bowl, whisk together the remaining 1/4 cup melted butter, the warm brown butter, 1/2 cup brown sugar, heavy cream, beaten eggs, and vanilla extract.
  7. Incorporate Spices: Add 1 tsp cinnamon, nutmeg, salt, and black pepper to the wet ingredients and whisk well.
  8. Mix Mash: Pour the wet ingredients into the mashed potatoes. Stir until fully combined, smooth, and creamy. Taste and adjust seasoning if needed.
  9. Assemble and Top: Transfer the sweet potato mash evenly into the prepared casserole dish. Retrieve the chilled streusel and sprinkle evenly over the top of the mash.
  10. Bake and Rest: Bake for 35–40 minutes, or until the mixture is set and the streusel topping is golden brown. Remove from the oven and let the casserole rest for 10 minutes before serving.