Ingredients:

  • 3 lbs (1.36 kg) Sweet Potatoes, peeled and cubed
  • 1/2 cup (113g) Unsalted Butter, melted (plus more for greasing the dish)
  • 1/2 cup (100g) Granulated Sugar
  • 1/4 cup (60ml) Milk (whole or 2%)
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Ginger
  • 1/2 teaspoon Salt
  • 1 large Egg, lightly beaten
  • 1 cup (100g) All-Purpose Flour
  • 1 cup (200g) Light Brown Sugar, packed
  • 1/2 cup (113g) Unsalted Butter, cold and cubed
  • 1 cup (115g) Pecans, chopped

Instructions:

  1. Boil sweet potatoes until tender (about 15-20 minutes). Drain well.
  2. Mash sweet potatoes thoroughly. Add melted butter, sugar, milk, spices, salt, and beaten egg. Mix until smooth.
  3. Grease the baking dish with butter.
  4. Pour sweet potato mixture into the prepared baking dish, spreading evenly.
  5. In a separate bowl, combine flour, brown sugar, and cold cubed butter. Cut the butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in chopped pecans.
  6. Sprinkle the pecan crumble topping evenly over the sweet potato mixture.
  7. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the topping is golden brown and the sweet potato mixture is heated through.
  8. Let cool slightly before serving.