Velvety Sweet Potato Casserole with Pecan Topping

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter.
2. Cook sweet potatoes until very tender (by baking whole or boiling/steaming chunks). Peel the warm potatoes and mash the flesh thoroughly in a large bowl.
3. In a separate small bowl, whisk together the eggs, heavy cream, and vanilla extract.
4. Add the softened butter, granulated sugar, brown sugar, cinnamon, nutmeg, and salt to the mashed potatoes. Beat until just combined and smooth.
5. Slowly stream in the egg/cream mixture while mixing gently until fully incorporated. Do not over-mix. Pour the filling evenly into the prepared baking dish.
6. For the topping: In a medium bowl, combine the pecans, 1/2 cup brown sugar, flour, and pinch of salt.
7. Cut in the cold, cubed butter using a pastry blender or two knives until the mixture resembles coarse crumbs with some pea-sized clumps remaining.
8. Sprinkle the pecan topping evenly over the sweet potato filling, pressing very lightly if needed to adhere.
9. Bake for 35–40 minutes, or until the topping is deep golden brown, crisp, and the filling is bubbling around the edges.
10. Let the casserole rest on a wire rack for 10–15 minutes before slicing and serving.