Ingredients:

  • 1.8 kg sweet potatoes (approx. 4 lbs or 5 large)
  • 115g unsalted butter, softened (approx. 0.5 cup)
  • 100g granulated sugar (approx. 0.5 cup)
  • 60ml heavy cream (approx. 0.25 cup)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp bourbon
  • 1 tsp kosher salt
  • 0.5 tsp ground nutmeg
  • 200g brown sugar, packed (approx. 1 cup)
  • 45g all-purpose flour (approx. 0.33 cup)
  • 1 cup pecans, chopped
  • 60g unsalted butter, cold and cubed (approx. 0.25 cup)
  • 2 cups mini marshmallows

Instructions:

  1. Roast the tubers. Preheat your oven to 200°C (400°F). Pierce the 1.8 kg of sweet potatoes with a fork several times. Place them on a foil lined baking sheet and roast for 50–60 minutes until they are soft and weeping syrup.
  2. Prep for assembly. Lower the oven temperature to 175°C (350°F). Once the potatoes are cool enough to handle, peel away the skins and discard them. The skins should slip off almost effortlessly.
  3. Whip the base. In a large mixing bowl, combine the potato flesh, 115g softened butter, 100g granulated sugar, 60ml heavy cream, 2 large eggs, vanilla, salt, nutmeg, and bourbon.
  4. Emulsify the mixture. Use a hand mixer on medium speed and beat for 2–3 minutes until the mixture is pale orange and velvety. Note: This incorporates air for a lighter texture.
  5. Transfer to dish. Spread the mixture evenly into a greased 9x13-inch (approx. 23x33 cm) ceramic baking dish. Smooth the top with a spatula.
  6. Mix the crumble. In a separate bowl, combine 200g brown sugar, 45g all purpose flour, and 1 cup of chopped pecans.
  7. Cut in the butter. Add 60g of cold, cubed butter. Use a pastry cutter or fork to work it in until the mixture resembles coarse, pea sized crumbs.
  8. Apply the topping. Sprinkle the pecan mixture evenly over the potatoes. Ensure you cover the edges as they tend to crisp up the most.
  9. Bake the casserole. Place in the oven for 25–30 minutes until the edges are bubbling and the topping is golden.
  10. Optional marshmallow finish. If using, sprinkle 2 cups of mini marshmallows over the top during the last 5 minutes of baking until they are toasted and puffed. > Chef's Tip: If you want an even deeper flavor, brown the 115g of butter for the base before adding it. It adds a toasted, nutty aroma that complements the pecans perfectly. Just make sure to let it cool slightly so it doesn't scramble the eggs.