3 pounds sweet potatoes, peeled and cut into large chunks
1/4 cup unsalted butter, softened
1/2 cup pure maple syrup
1/4 cup whole milk
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup pecans, roughly chopped
1/3 cup brown sugar, packed
1/4 cup all-purpose flour
3 tablespoons unsalted butter, chilled and cut into small cubes
Instructions
Step 1: Boil and Soften the Sweet Potatoes. Place your peeled and cubed sweet potatoes into a large pot and cover them with water. Bring the pot to a boil over medium-high heat and cook for about 15 to 20 minutes. You will know they are ready when they are fork-tender and slide off a knife easily. Drain the water thoroughly and return the potatoes to the pot or a large mixing bowl.
Step 2: Mash and Flavor the Filling. While the potatoes are still warm, add the 1/4 cup of softened butter, maple syrup, milk, alcohol-free vanilla, cinnamon, nutmeg, and salt. Use a potato masher or an electric hand mixer to blend everything until it is smooth and creamy. Once the mixture has cooled slightly, stir in the beaten eggs until fully incorporated. Transfer this mixture into a greased baking dish and spread it out evenly.
Step 3: Prepare the Pecan Topping. In a small separate bowl, combine the chopped pecans, brown sugar, and all-purpose flour. Add the 3 tablespoons of chilled, cubed butter to the bowl. Use a fork or a pastry cutter to work the butter into the dry ingredients until the mixture looks like coarse crumbs. This texture is what creates that iconic crunch once it hits the oven.
Step 4: Bake to Perfection. Sprinkle the pecan topping evenly over the sweet potato base. Place the dish in a preheated oven at 350 degrees Fahrenheit. Bake for 35 to 40 minutes, or until the potato filling is set and the pecan topping has turned a beautiful golden brown. Let it sit for a few minutes before serving so the flavors can settle.
