Ingredients:

  • 4 medium sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • A pinch of salt

Instructions:

  1. Boil sweet potatoes in a large pot of salted water until fork-tender, about 15 minutes. Drain and let them cool slightly.
  2. In a large bowl, mash the sweet potatoes using a potato masher. Add melted butter, sugar, cream, eggs, vanilla, cinnamon, nutmeg, and salt; mix until smooth and well combined.
  3. Pour the sweet potato mixture into a greased 9x13-inch baking dish, spreading it evenly.
  4. In a separate bowl, combine chopped pecans, brown sugar, flour, softened butter, vanilla, and a pinch of salt. Mix until crumbly and well combined.
  5. Evenly sprinkle the pecan topping over the sweet potato base.
  6. Bake in a preheated oven at 350°F (175°C) for 30 minutes or until the topping is golden brown and crispy.