• 2kg raw sweet potatoes, diced into large chunks
  • 2 large eggs
  • 1/4 cup unsalted butter, softened
  • 1/2 cup milk
  • 1/2 cup raw sugar, packed
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg, optional
  • 1/4 teaspoon cinnamon, optional


  • 5 tablespoons unsalted butter, melted
  • 2/3 cup raw sugar, packed
  • 1/2 cup plain flour
  • 1/4 teaspoon salt, or to taste
  • 1 cup Fisher Pecan Halves



  1. To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are tender. Drain and transfer to a large bowl.
  2. Preheat oven to 180C and spray a 23cm x 32cm baking dish with cooking oil and set aside.
  3. To the large bowl with the sweet potatoes, add the eggs, butter, milk, raw sugar, white sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
  4. Transfer to the baking dish, smoothing the top lightly with a spatula; set aside.


  1. To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
  2. Add the raw sugar, flour, salt and toss until moist crumbs form.
  3. Add the pecans and toss to incorporate.
  4. Evenly spread the topping out over the filling.
  5. Bake the sweet potato casserole for about 45 minutes or until top is lightly golden browned, set on the edges, and mostly set in the centre. Baking time may vary, so start checking at 30 minutes.
  6. Serve immediately and enjoy.

Leftovers will keep airtight for up to a week in the fridge.