Ingredients:

  • 3 lbs Sweet Potatoes (Yams), baked or boiled
  • 4 Tbsp Unsalted Butter, melted, plus extra for greasing
  • 2 Large Eggs, lightly beaten
  • 1/2 cup Whole Milk (or Cream)
  • 1/4 cup Light Brown Sugar, packed
  • 2 Tbsp Pure Maple Syrup
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Fine Sea Salt
  • 1 tsp Freshly Grated Orange Zest
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Light Brown Sugar, packed (for topping)
  • 4 Tbsp Unsalted Butter, cold and cubed (for topping)
  • 1 cup Pecan Halves or Pieces, roughly chopped
  • A generous pinch of Salt (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease your 9x13 inch baking dish.
  2. Prepare sweet potatoes: Either bake whole until soft (about 1 hour) or peel, cube, and boil until tender (about 20 minutes). Drain thoroughly and scoop flesh into a large bowl.
  3. Mash the warm sweet potato flesh until smooth. Add melted butter, beaten eggs, milk, 1/4 cup brown sugar, maple syrup, cinnamon, nutmeg, salt, and orange zest.
  4. Mix the base filling until just combined. Pour the mixture evenly into the prepared baking dish.
  5. To create the Pecan Streusel topping: In a separate bowl, combine flour, 1/2 cup brown sugar, and the pinch of salt.
  6. Cut in the cold, cubed butter using a pastry blender or fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans until evenly distributed.
  7. Sprinkle the streusel topping evenly over the sweet potato filling.
  8. Bake for 35–40 minutes, or until the filling is set (no longer jiggly) and the topping is golden brown and crisp. Let rest for 10 minutes before serving.