Ingredients:

  • 3 pounds sweet potatoes, peeled and cubed
  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup whole milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ cup unsalted butter, cold and cubed
  • 1 cup chopped pecans
  • ¼ teaspoon ground cinnamon
  • Pinch of salt

Instructions:

  1. Boil or roast sweet potatoes until fork-tender. Drain/Cool slightly if boiled, then mash.
  2. In a large bowl, combine mashed sweet potatoes, melted butter, sugars, milk, eggs, vanilla extract, spices, and salt. Mix well until smooth.
  3. In a separate bowl, combine flour, brown sugar, cold cubed butter, pecans, cinnamon, and salt. Cut the butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Pour the sweet potato mixture into the prepared baking dish. Sprinkle the pecan crumble topping evenly over the sweet potato mixture.
  5. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the topping is golden brown and the sweet potato mixture is heated through.