Simple Sweet Potato Casserole with a Crunchy Pecan Crumble

The Steps

1. Place the sweet potatoes in a large pot or dutch oven and cover them completely with water. Bring water to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender. Drain the water and allow the sweet potatoes to cool for 15 minutes.
2. Preheat oven to 350°F (177°C). Grease a 9×13 baking pan (or a similar size casserole dish, or a 12-inch deep oven-safe skillet). Set aside.
3. Place the potatoes in a large mixing bowl. Using a handheld or stand mixer, beat the potatoes until relatively smooth– I like to leave some chunks for texture. For your reference, you will have about 4 cups of mashed sweet potatoes. Add the butter, brown sugar, beaten, eggs, cream, vanilla, and salt. Spoon/pour the mixture into prepared pan.
4. For the topping: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Using a rubber spatula, fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over potatoes.
5. Bake for 30-40 minutes or until golden brown on top. Allow to cool for 5 minutes, then top with a little fresh rosemary and a sprinkle of sea salt. Serve warm.
6. Make ahead tip: This is a great make ahead recipe! Here’s how to get started 1-2 days before– prepare potatoes through step 3, then prepare the topping. Cover each separately and refrigerate for up to 2 days. Then, assemble and bake. Assembled, unbaked casserole can be frozen up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, and continue with step 5. Baked casserole can be frozen up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, and bake at 350°F (177°C) until warmed through.