Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/4 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 1 large egg, room temperature
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 4 tbsp unsalted butter, melted
  • 1/2 tsp ground cinnamon

Instructions:

  1. Place cubed sweet potatoes in a large pot of water. Bring to a boil and simmer until the potatoes are soft to the touch when pierced with a fork (approx. 15-20 minutes). Drain thoroughly and let steam dry for 2 minutes.
  2. While the potatoes are hot, use a hand mixer or ricer to mash them until completely smooth. Add the softened butter, milk, sugar, cinnamon, and salt. Beat on medium speed until glossy.
  3. Fold in the beaten egg until fully incorporated; the mixture should look airy and pale orange. Pour into a prepared baking dish.
  4. In a medium bowl, stir together the chopped pecans, brown sugar, flour, and cinnamon. Drizzle the melted butter over the mixture and stir until the topping forms sandy, floury clumps.
  5. Evenly sprinkle the pecan crumble over the sweet potato base. Bake at 350°F (175°C) for 30 to 40 minutes until the edges bubble and the topping is caramelized.