Ingredients:

  • 3 cups (720g) cooked and mashed sweet potatoes
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) salt
  • 1 cup (115g) pecan halves
  • 1/4 cup (55g) unsalted butter, softened
  • 1/4 cup (50g) light brown sugar

Instructions:

  1. Combine the mashed sweet potatoes, melted butter, brown sugar, eggs, cream, vanilla, and salt in a large bowl. Note: Ensure potatoes are fully cooled to avoid scrambling the eggs
  2. Whip on medium high speed using a hand mixer or food processor until the mixture is silky smooth and holds a soft peak.
  3. Pour the sweet potato mixture into a 9x9 inch baking dish.
  4. Use a rubber spatula to smooth the top into a flat, even surface to ensure uniform cooking. Note: A flat surface prevents the center from staying raw while edges burn
  5. In a small bowl, mash together the softened butter and brown sugar using a fork.
  6. Fold in the pecan halves until they're completely coated in the butter sugar mixture.
  7. Sprinkle the pecan mixture evenly over the potato base.
  8. Bake at 350°F (175°C) for 25-30 minutes until the edges are bubbling and the topping is a deep mahogany brown.