Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup pecans, chopped
  • 1/2 cup brown sugar, packed
  • 1/3 cup unsalted butter, softened
  • 2 tbsp all-purpose flour
  • 1/4 tsp salt

Instructions:

  1. Place cubed sweet potatoes in a large pot of salted water. Bring to a boil and simmer for 15–20 minutes until fork-tender.
  2. Drain potatoes thoroughly. While hot, use a hand mixer or masher to whip the potatoes until no lumps remain.
  3. Fold in the melted butter, brown sugar, heavy cream, eggs, vanilla, cinnamon, and salt. Stir until the mixture is a uniform, glossy orange.
  4. Spread the mixture evenly into a prepared 9x13 inch baking dish.
  5. In a medium bowl, whisk together chopped pecans, brown sugar, flour, and salt.
  6. Add the softened butter and stir with a fork or pastry cutter until the mixture forms small, sandy clumps.
  7. Sprinkle the crumble evenly over the sweet potato base, pressing down very lightly to ensure the topping adheres.
  8. Bake at 350°F (175°C) for 40–50 minutes until the edges are bubbling and the pecan topping has turned a deep, mahogany brown.