Ingredients:

  • 3 cups (approx. 750g) Sweet potatoes, cooked and mashed
  • 1 cup (200g) Granulated white sugar
  • 0.5 tsp (3g) Sea salt
  • 1 tsp (5ml) Pure vanilla extract
  • 2 Large eggs, room temperature
  • 0.5 cup (113g) Unsalted butter, melted
  • 1 cup (200g) Light brown sugar, firmly packed
  • 0.33 cup (45g) All-purpose flour
  • 1 cup (110g) Chopped pecans
  • 0.33 cup (75g) Unsalted butter, softened

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch ceramic baking dish.
  2. In a large mixing bowl, combine the mashed sweet potatoes, white sugar, sea salt, vanilla extract, and beaten eggs.
  3. Using an electric mixer on medium speed, whip the mixture while slowly drizzling in the 1/2 cup of melted butter until the base is glossy and aerated.
  4. Spread the sweet potato mixture evenly into the prepared baking dish.
  5. In a separate medium bowl, combine the light brown sugar, all-purpose flour, and chopped pecans.
  6. Using a fork or your fingers, work the 1/3 cup of softened butter into the nut mixture until it forms coarse, pea-sized clumps.
  7. Sprinkle the pecan crumble evenly over the sweet potato base.
  8. Bake for 30 minutes until the pecan crust is mahogany-colored and the sweet potato base is set.