• Bring a large pot of salted water to a boil with enough water to cover the potatoes by at least 1-inch or more.
• Peel and cube 5½ pounds Sweet Potatoes into cubes and carefully add them into the pot of boiling water. Peeling and cubing saves some time and there is less of a risk of getting burned. You can boil the whole potatoes with the skin but it will take a lot longer to cook and they are extremely hot once done which can be hard to handle.
• Bring the water back to a boil then reduce the heat so there is a slow boil throughout the cooking time. Boil the potatoes until a fork can pierce into a chunk and comes out easily. Below is a rough timeline for how long cooking should take:

  Whole (Large) - 40-50 minutes

  Whole (Medium - Small) - 30-40 minutes 

  1-inch cubes - 12-15 minutes 

  2-inch cubes - 20-25 minutes
• Once done, drain in a colander and return to the pot.
• Preheat oven to 400°F / 200°C, position the rack in top third of the oven. Grease or line a 9-in x 13-in baking dish.
• Add the ¼ cup Unsalted butter, ⅛ tsp Fine sea salt (omit if using salted butter), ¼ cup Orange juice concentrate, ½ cup Light brown sugar½ tsp Ground cinnamon, and 1 tsp Vanilla extract then mix with a handheld mixer until fully incorporated and you get the consistency you like. A potato masher would also work in a pinch but you may end up with some sweet potato chunks in the finished dish.
• Using a spatula, scoop the mixture into prepared baking dish.

Topping

• Roughly chop 2 cups Whole pecans into smaller pieces, this is up to personal preference and is optional.
• In a small pot on the stove, bring to a boil 1 cup Unsalted butter, ½ tsp Fine sea salt (omit if using salted butter), 1 cup Light brown sugar, pecans and pour over the casserole. Use a spatula to spread it out evenly, if needed.
• Bake for 30 minutes or until heated through, the top of the sweet potato casserole should have a crust on top and be bubbling around the edges.

Storage

• Store the sweet potato casserole covered in the fridge for up to a week or freeze for up to 3 months.