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Export 7 ingredients for grocery delivery
Step 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.
Step 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.
Step 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.
Step 4
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.
Step 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.
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