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Export 10 ingredients for grocery delivery
Add pecans to a food processor and pulse into small crumbs.
Now add melted butter, brown sugar, cinnamon, nutmeg, and salt. Pulse 2-3 times to incorporate (don't over pulse or it will clump) Set aside.
Preheat your oven to 375 °F (190 °C). Lightly grease a 2-quart baking dish.
Place sweet potatoes in a large pot and cover with water. Bring to a rapid boil over high heat and then reduce heat to maintain a medium boil. Cook for 15-20 minutes until fork tender. Drain well and place back in the pot.
While the sweet potatoes are cooking, melt the butter in a small pot over medium-low heat. Now whisk in the milk, maple syrup, cinnamon, nutmeg, salt, and *optional brown sugar. Whisk until well combined and slightly warmed. Now remove from heat and whisk in the vanilla extract. Set aside.
Mash and whip up the potatoes in the large pot until smooth (you can also use a stand mixer or food processor). Add the warmed mixture to the pot and combine well. Taste for seasoning and add more if needed.
Now place the sweet potato mash into your casserole dish in an even layer. Top with pecan crumble and bake for 20-30 minutes until heated throughout and topping is golden brown. (*optional: put 4-5 pieces of whole pecans on top of crumble). Enjoy!