Ingredients:

  • 2 lbs mashed sweet potatoes, peeled and boiled
  • 1/2 cup light brown sugar, packed
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 large eggs
  • 4 tbsp unsalted butter, melted
  • 1/2 cup pecans, finely chopped
  • 1/4 cup light brown sugar, packed
  • 3 tbsp unsalted butter, melted
  • 1 tbsp maple syrup
  • 1/4 tsp cinnamon

Instructions:

  1. Combine the mashed sweet potatoes, 1/2 cup brown sugar, salt, and vanilla in a large bowl.
  2. Using an electric mixer on medium-high, whip the mixture until smooth.
  3. Slowly beat in the eggs and 4 tbsp melted butter until the mixture is light, fluffy, and pale orange.
  4. Spread the sweet potato mixture evenly into a 9x9 inch baking dish.
  5. In a separate bowl, stir together the chopped pecans, 1/4 cup brown sugar, 3 tbsp melted butter, maple syrup, and cinnamon until moist and clumpy.
  6. Sprinkle the pecan topping evenly across the sweet potato base, pressing down very lightly.
  7. Bake at 350°F (175°C) for 30-35 minutes until the edges bubble and the crust is a deep mahogany-brown.
  8. Let the casserole rest for 10 minutes before serving to allow the base to set.