Ingredients:

  • 3 pounds (1.36 kg) sweet potatoes, peeled and cubed
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) milk
  • 1 teaspoon vanilla extract (5ml)
  • 1/2 teaspoon ground cinnamon (2.5ml)
  • 1/4 teaspoon ground nutmeg (1.25ml)
  • 1/4 teaspoon salt (1.25ml)
  • Pinch of ground cloves (optional)
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (1 stick, 113g) unsalted butter, cold and cut into cubes
  • 1/2 cup (100g) packed light brown sugar
  • 1 cup (100g) chopped pecans
  • 1/4 teaspoon salt (1.25ml)
  • 1/4 teaspoon ground cinnamon (1.25ml)

Instructions:

  1. Boil sweet potatoes until fork-tender. Drain thoroughly.
  2. Mash sweet potatoes with softened butter, sugar, milk, vanilla, cinnamon, nutmeg, salt, and cloves (if using) until smooth and creamy.
  3. Combine flour, cold cubed butter, brown sugar, pecans, salt, and cinnamon. Cut in the butter using a pastry blender or pulse in a food processor until the mixture resembles coarse crumbs.
  4. Spread sweet potato filling evenly in the baking dish. Sprinkle the pecan crumble topping evenly over the filling.
  5. Bake at 350°F (175°C) for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
  6. Let cool for a few minutes before serving.