5 pounds of sweet potatoes
½ cup of cream
Coarse sea salt
¾ cup of all purpose flour
¾ cup of brown sugar
6 Tbs. of butter (salted)
½ Tsp. of ground cinnamon
¼ Tsp. of fresh ground nutmeg
1 cup of pecans coarsely chopped
Butter (to grease a shallow baking dish)
Preheat the oven to 375°F. Cover a baking sheet with aluminum foil. Place the sweet potatoes on the baking sheet and bake them for 1 hour. Let the sweet potatoes completely cool down. In the meantime, in a bowl place the flour, sugar, cinnamon and nutmeg and combine them. Add the butter and cut it with a pastry blender until butter is the size of a pea or smaller, 5 minutes. Add the pecans and mix. Reserve. Cut the sweet potatoes in half lengthwise and scoop the flesh. Discard the sweet potato skins. Mash the sweet potatoes with the cream and salt to taste. Butter a shallow baking dish and fill it with the mashed potatoes. Evenly sprinkle the pecans streusel on top of the mashed potatoes. Bake for 25 minutes. Wait at least 10-15 minutes before serving.