Sweet Potato Casserole

Method

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1. Heat the oven to 200°C / 400°F. Prick the sweet potatoes, set them on a lined tray and roast 55 to 65 minutes until completely collapsed and leaking caramelised syrup.

   Mark done Start 55 min timer

2. Leave until cool enough to handle, then scoop the flesh into a bowl and discard the skins. You want about 1.1 kg.

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3. Beat in the softened butter, brown sugar, eggs, milk, vanilla, spices and salt until smooth. A hand whisk is enough; a processor makes it gluey.

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4. Spread into a buttered 23 x 33 cm dish.

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5. For the streusel, rub the cold butter into the flour, sugar, cinnamon and salt until it clumps in pieces from pea to marble size, then stir through the pecans.

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6. Scatter over the top in an even layer, without pressing it down.

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7. Drop the oven to 180°C / 355°F and bake 35 to 40 minutes, until the topping is deep gold and the filling is bubbling at the edges.

   Mark done Start 35 min timer

8. Rest 15 minutes before serving.

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Chef’s Tips

• Roast, do not boil. It is a completely different flavour and it costs you nothing but oven space.
• The syrup that leaks onto the tray is the best part — scrape it into the bowl.
• Both parts can be made a day ahead and assembled cold; add 10 minutes to the bake.

Pairing Suggestions

• Roast turkey or ham
• Green bean casserole
• Cranberry sauce

Storage & Reheating

Refrigerated for 4 days. Reheat covered at 180°C for 20 minutes, uncovering for the last 5 to re-crisp the top.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.