Ingredients:

  • 2 lbs (900 g) sweet potatoes, peeled and cubed
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla extract
  • 2 large eggs, beaten
  • 1/4 tsp salt
  • 1 cup (120 g) chopped pecans
  • 1/2 cup (60 g) all-purpose flour
  • 1/2 cup (100 g) brown sugar, packed
  • 1/4 cup (60 g) unsalted butter, softened
  • 1/2 tsp cinnamon
  • Pinch of salt

Instructions:

  1. Boil sweet potatoes in salted water until tender (about 15-20 minutes). Drain and allow to cool slightly.
  2. In a large bowl, mash sweet potatoes until smooth. Add heavy cream, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla, beaten eggs, and salt. Mix until combined.
  3. Preheat the oven to 350°F (175°C). Spread sweet potato mixture evenly in a greased 9x13-inch baking dish.
  4. In a separate bowl, combine chopped pecans, flour, brown sugar, softened butter, cinnamon, and salt. Mix until crumbly.
  5. Sprinkle pecan mixture over the sweet potato filling. Bake in the preheated oven for 30 minutes or until the topping is golden brown.
  6. Allow the casserole to cool for a few minutes before serving.